1 box of chocolate fudge cake mix
1 t. almond extract
2 eggs – beaten
1 22oz can cherry pie filling
Mix all ingredients together by hand. Pour into floured and greased 13 x 9” pan. Bake at 350 deg. For 30 – 35 minutes and let cool.
1 C heavy whipping cream
16 ozs semi sweet chocolate chips
¼ C light corn syrup
4 T unsalted butter @ room temperature
1 T Kahlua or 2 t vanilla extract
Microwave heavy whipping cream and butter on high until bubbling (1 ½ - 2 minutes). Add chocolate (cream must cover it completely). Shake bowl and allow to stand about two minutes, then stir until smooth. Add remaining ingredients and whisk until smooth. Let cool to lukewarm and whip with an electric mixer on medium high. Do this until mixture has lightened in color and is fluffy.
I spoon or pipe this over the cake as it is served.