This recipe is from Nellie Baines, now retired as one of the managers at the Blue Willow Inn Restaurant. Several times a year Nell would bake this cake for her fellow employees and there was never a crumb left. We often use this cake at various cooking demonstrations and people clamor for our cookbook after seeing and tasting this cake.
CAKE
1 (16-ounce) can cherry pie filling
1 (18.25-ounce) package fudge cake mix
1 teaspoon almond extract
2 eggs, beaten
FROSTING
1 cup granulated sugar
5 tablespoons butter
½ cup milk
1 teaspoon almond extract
1 (6-ounce) package semisweet chocolate chips
Preheat the oven to 350°. For the cake, drain the cherry pie filling into a large mixing bowl. Set the cherries aside. Add the cake mix, almond extract, and eggs to the drained cherry juice. Mix well. Fold in the cherries. Pour the batter into a greased and floured 9 × 13-inch baking pan or casserole dish. Bake for 30 to 35 minutes.
For the frosting, combine the sugar, butter, and milk in a small saucepan on medium heat. Bring this mixture to a boil and boil for 1 minute, stirring constantly. Remove from the heat and add the almond extract and chocolate chips. Beat with an electric mixer until smooth. Cool and spread over cake.
YIELD: 24 SERVINGS