I have very fond memories of chocolate-covered cherries. My grandmother loved them and whenever she was ill or just needed a pick me up, I'd try to pick some up. Well, that or coconut bars from Davis Bakery. Anyway, I digress. This cake is great made in a 9x13 pan for ease and is a nice addition to a potluck.
Chocolate-Covered Cherry Cake
1 pkg. plain devil’s food cake mix or devil’s food mix
1 can 21 oz. cherry pie filling
2 large eggs
1 tsp. pure almond extract
1 c. sugar
1/3 c. butter
1/3 c. milk
1 pkg. (6 oz.; 1 cup) semisweet chocolate chips
Place rack in the center of the oven & preheat to 350. Spray 13” x 9” pan. Place cake mix, cherry pie filling, eggs & almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 min. Stop the mixer & scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to 2 min. more, scraping the sides down again if needed. The batter should look thick & & well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
Bake the cake until it springs back when lightly pressed with your finger & just starts to pull away from the sides of the pan, 30-35 min. or longer. Remove the pan from the oven & place it on a wire rack while you prepare the glaze.
For the glaze, place the sugar, butter & milk in a small saucepan over medium-low heat & cook. Stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 min. Remove from heat & stir in the chocolate chips. When the chips have melted & the glaze is smooth, pour it over the warm cake so that it covers the entire cake. The glaze will be thin but will firm up. Cool the cake for 20 min. more before cutting it into squares & serving.
Store the cake, covered in aluminum foil, at room temp for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 mo. Thaw the cake overnight on the counter before serving.