1 chocolate cake mix (we use Betty Crocker's Super Moist)
1 (21 oz.) can cherry pie filling (already prepared)
1 tsp. almond extract
3 eggs, beaten DO NOT FOLLOW DIRECTIONS ON CAKE MIX! Preheat oven to 350 degrees. Coat a 10"x15" jelly roll pan with butter. In a large bowl, beat eggs, then cake mix, almond extract and cherry pie filling. Stir by hand with a wooden spoon until blended. Pour into prepared jelly roll pan. Bake 28 minutes. Test with toothpick. Should come out clean. FROSTING: 1 c. sugar
5 tbsp. butter
1/3 c. milk
6 oz. (1 c.) semi sweet chocolate chips While cake is cooling make frosting. Combine sugar, butter and milk, stir to combine well. Set on medium heat and WATCH it come to a boil. Boil 1 minute at a rolling boil then remove from heat. Stir the cup of chocolate chips into mixture. Beat with a wooden spoon until smooth and creamy. Pour over bars/cake and smooth with frosting spatula. | 
