1 box dark chocolate cake mix without pudding
1 tsp. almond or vanilla extract or 1/2 tsp. of each
3 eggs
1 (21 oz.) can cherry pie filling mix

Beat cake mix, eggs and extract together. Fold in cherry pie filling by hand. Pour into greased and floured 12 cup tube pan or Bundt pan. Bake at 350 degrees for 45-55 minutes or until cake tester or toothpick comes out clean. (I check mine at 35 minutes.) Cool upright for 25 minutes, then turn out onto serving platter. Cool and cover with chocolate glaze.

CHOCOLATE GLAZE:

1 c. sugar
2 tbsp. butter
Dash of salt
1/4 c. milk
2 tbsp. cocoa

Mix well and boil for 1 minute. Spread on cake before it gets too cool and stiff.