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1
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
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2
Set the pan aside.
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3
Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl.
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4
Blend with an electric mixer on low speed for 1 minute.
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5
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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6
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
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7
The batter should look thick and well blended.
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8
Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
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9
Place the pan in the oven.
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10
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes.
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11
Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
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12
For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
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13
Boil, stirring constantly, for 1 minute.
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14
Remove the pan from the heat and stir in the chocolate chips.
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15
When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface.
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16
The glaze will be thin but will firm up.
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17
Cool the cake for 20 minutes before cutting into squares and serving.
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18
Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week.
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19
Or freeze the cake, wrapped in foil, for up to 6months.
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20
Thaw the cake overnight on the counter before serving.
