1 box chocolate fudge cake
1 can (21 oz.) cherry pie filling
1/2 c. cold water
3 eggs, beaten
2 tsp. almond flavoring

Empty cake mix into a large bowl. Empty can of cherries into mix. Pour water into can and swish it around to get all the juice. Pour into bowl, add beaten eggs and flavoring. Mix with a wooden spoon gently so as not to crush cherries.

Grease and flour a 9 x 13 inch pan. Pour cake in and smooth top and even out. Bake at 350 degrees for 35 to 40 minutes. Check at 30 minutes, don't over bake. After cake has been baking 15 minutes, prepare frosting.

When cake is done, remove from oven and let stand for 10 minutes. Pour frosting over cake spreading gently to cover cake. Let cool completely. Keeps several days in refrigerator (covered).

ICING:

1 c. sugar
5 tbsp. butter
1/2 c. plus 2 tbsp. milk
1 c. chocolate chips or sm. pkg

Put sugar in a medium pan; add butter and milk. Bring to boil. Boil gently for 5 minutes. Remove from heat; add chocolate chips. Stir until chocolate is well melted and blended. Keep warm.