Cherry Chocolate Chip Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1 package chocolate cake mix
1 (21 ounce) can cherry pie filling
2 large eggs
1/3 cup vegetable oil
1 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Grease pan(s) using Pan Release.
Combine cake mix, pie filling, eggs, oil, and almond extract. Mix for 30 seconds on low speed. Then mix on medium speed for 2 minutes. Stir in chocolate chips.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake for 25-30 minutes for a 9" x 13" x 1 1/2" pan or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). For other size baking pans see chart for baking times. Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature.
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