Chocolate Covered Cherry Cake

1 pkg. devil's food cake mix
1 (21 oz.) can cherry pie filling
2 large eggs
1 tsp. pure almond extract

Place rack in center of the oven and preheat to 350º. Lightly mist a 13x9 inch baking pan with vegetable oil spray. Set pan aside. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Scrap sides and beat for 2 minutes on medium speed. The batter should look thick and well blended. Pour into prepared pan, smoothing the top. Bake for 30-35 minutes. Remove from oven and let cool on wire rack. Drizzle with chocolate glaze.

Glaze:
3/4 c. semisweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 tsp. vanilla

In a double boiler over hot, not boiling water, combine chips, butter & corn syrup. Stir until melted and smooth; add vanilla. Drizzle over cake.

Edna Patterson - Woodstock, VA