1 box German chocolate or Swiss chocolate cake mix (Duncan Hines)
2 eggs, beaten
1 tsp. almond extract
1 (21 oz.) can cherry pie filling (Thank you brand)

ICING:

1/2 c. butter
1/3 c. cocoa
1/4 tsp. salt
1 (small) can evaporated milk
2 c. white sugar
1/2 tsp. vanilla

Combine first 4 ingredients by hand. Put in greased and floured 13 x 9 inch cake pan or sheet cake pan. Bake 350 degrees for 20 to 30 minutes. Cool and frost.

ICING: Melt butter slowly. Add all else except vanilla. Boil 3 minutes. Remove from heat. Add vanilla, cool. Beat to spreading consistency, ice cake. Sprinkle 1 cup chopped pecans over.