Chocolate Cherry Sheet Cake

I first had this wonderful cake at a Gold Canyon Lions Club spaghetti dinner.  I asked my friend Char for the recipe, who attributes it to Eleonor Knauf.  Further research finds it was the 1974 winner of the Pillsbury Bake off contest by Frances Jerzak of Porter Minnesota!

• 1 Devil's Food cake mix
• 1 (21-ounce) can cherry pie filling
• 1 teaspoon almond extract
• 2 eggs, beaten

FROSTING

• 1 cup sugar
• 1/3 cup milk
• 5 tablespoons butter
• 1 cup semisweet chocolate chips

INSTRUCTIONS

1. Heat oven to 350°F.  In large bowl, combine all cake ingredients; stir until well blended. Pour into greased and floured pan, or spray with Pam cooking spray.
2. Bake at 325°F. until toothpick inserted in center comes out clean. 
3. ​In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. 

NOTE:

• For 13x9-inch glass dish bake 37 minutes.  For 13x9-inch pan bake 40 minutes. 
• Triple recipe for large sheet cake.