CHOCOLATE-COVERED CHERRY CAKE
1 package devil's food cake mix
1 can (21 oz.) cherry pie filling
2 large eggs
1 tsp pure almond extract
Place rack in center of the oven and preheat to 350°. Lightly mist a 13- by 9-inch pan with vegetable oil spray; set aside.
Place all ingredients into a large mixing bowl and beat with electric mixer on low for 1 minute, then stop and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 30-35 minutes; remove to a wire rack to cool.