1 (18 1/2 oz.) pkg. chocolate cake mix
1 (1 lb.) can (2 c.) cherry pie filling
2 eggs, beaten
1 tsp. almond extract

FROSTING INGREDIENTS:

1/4 c. cocoa
1/4 c. hot coffee
3 tbsp. butter, softened
2 1/4 c. confectioners' sugar
1 tsp. vanilla

Combine cake mix, pie filling, eggs and almond extract; blend thoroughly. Pour into greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool.

For frosting: Combine cocoa and coffee; add remaining ingredients; beat thoroughly until creamy. Frost cake, cut into bars. Makes 40 bars.