1 pkg. Duncan Hines® Chocolate Cake Mix
1 21oz can cherry pie filling, drained and chilled, reserving ½ cup sauce
1 6oz. Nestlé® pkg. semisweet chocolate chips
1 14oz. can Eagle® sweetened condensed milk
½ tsp almond extract
Prepare and bake cake mix as directed on package for two 9” round layers.
Remove from pans, cool thoroughly. In heavy saucepan, over medium heat,
melt chips with sweetened condensed milk. Cook and stir until thickened,
about 10 minutes. Cool 20 minutes.
Meanwhile, combine cherries, reserved sauce and almond extract. Place one
layer on serving plate, top side up. With sharp knife, remove crust from
top of cake layer to within ½” of edges; top with half of chocolate
mixture, then the cherries. Top with second cake layer and remaining
chocolate mixture. Garnish as desired.
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