Chocolate Cherry Sheet Cake
From: Pillsbury Classic Cookbooks, Country Baking, Nov. 1992
Yield: 12 servings

CAKE
1 pkg Pillsbury Plus Devil's Food Cake Mix
1 Can (21-oz.) cherry fruit Pie filling
1 tsp Almond extract
2 Eggs; beaten

FROSTING
1 cup Sugar
5 tbsp Butter or margarine
1/3 cup Milk
1 pk (6-oz.) semi-sweet Chocolate chips

Heat oven to 350 degrees F.

Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake.

Makes: 12 to 16 servings.

HIGH ALTITUDE - Above 3500 Feet: Bake at 375 degrees F. for 25 to 30 minutes.