1 pkg. Duncan Hines chocolate fudge super moist cake mix
1 (21 oz.) can (2 c.) cherry fruit filling
1 tsp. almond extract
3 eggs, beaten
2/3 c. water (rinse out cherry can)

(If you leave out the water and 1 egg, the batter will be a "brownie type", instead of cake.)

FROSTING:

1 c. sugar
5 tbsp. butter
1/3 c. milk
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips

Heat oven to 350 degrees. Grease (not oil) and flour 13 x 9 inch pan. In large bowl combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine sugar, butter and milk. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour over warm cake. Enjoy!