Chocolate Cherry Cake Ready in 45 Minutes

Instructions:

1. Preheat your oven to 175°C (350°F). Lightly grease your 9x13 inch pan with butter or cooking spray.
2. In your large bowl, combine the Betty Crocker chocolate cake mix, the entire can of cherry pie filling, and both eggs. Note: Don't drain the cherries; that syrup is your liquid gold.
3. Add the 1 tsp of pure almond extract.
4. Stir by hand until just combined. Stop as soon as the streaks of flour disappear to keep the cake tender.
5. Fold in the 1/2 cup of semi sweet chocolate chips.
6. Pour the batter into the prepared pan and level it with your spatula.
7. Bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
8. Remove from the oven and let it cool completely on a wire rack. Note: The glaze will slide right off if the cake is still steaming.
9. In a small saucepan over low heat, combine the 1 cup chocolate morsels, 1/4 cup unsalted butter, and 2 tbsp whole milk.
10. Stir constantly until the mixture is smooth and mirror shiny.
11. Pour the warm glaze over the cooled cake, spreading it to the very edges. Let it set for 15 minutes before slicing.