A delightful dessert combining the richness of chocolate with the tartness of cherries, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and lightly flour a 13x9-inch baking pan.
Use a non-stick spray or butter for greasing to prevent sticking.
In a mixing bowl, combine the chocolate cake mix, cherry pie filling, almond extract, and eggs. Stir until the mixture is smooth and well blended.
Mix gently to avoid breaking the cherries for a better texture.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
While the cake is baking, prepare the glaze by melting the butter in a saucepan over low heat.
Stir constantly to prevent the butter from burning.
Add the milk and powdered sugar to the melted butter, stirring until smooth.
Ensure the sugar is fully dissolved for a smooth glaze.
Remove from heat and stir in the chocolate chips until completely melted and smooth.
The residual heat will melt the chocolate chips perfectly.
Once the cake is out of the oven, pour the glaze over the warm cake and spread evenly.
Pour the glaze while the cake is still warm for better absorption.
Allow the cake to cool completely before cutting into bars.
Use a sharp knife for clean cuts and wipe it between slices.
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