Chocolate Cherry Cake
                (or 24 cupcakes)

1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package Devil's Food cake mix
3 eggs
1 teaspoon almond extract
3/4 cups semi-sweet chocolate chips
1/2 cup oil (I prefer olive oil, but vegetable is fine)

Pre-heat oven to 350 degrees. Grease 13X9X2-inch pan.

In a medium bowl, mix cherry pie filling, cake mix, eggs, oil, and
almond extract by hand. Add chocolate chips. Pour batter into
prepared pan or muffin/cupcake tin.

Bake for 30 minutes, or until toothpick inserted in center comes out
clean.

Frost with "No Escape" Hot Fudge Sauce (see recipe below) or cream
cheese frosting (if making Valentine cupcakes). Make/shape red roses
out of cherry Fruit-by-the-Foot to embellish top of cupcakes.


"No Escape" Hot Fudge Sauce (optional)

On medium-low heat, melt in a medium-sized saucepan:
1 c, butter
4 sq. unsweetened chocolate

Add:
3 c. sugar (add 1/4 cup at a time, mixture will become very thick).

Add:
1/2 tsp salt

1 can evaporated milk

Cook, stirring constantly. When thickened, add 1 tablespoon vanilla.
Wonderful served over a warm Cherry Chocolate Cake or any ice cream.