Cherry Chocolate Cake

  • 1 devil’s food cake mix
  • 1 small box instant chocolate pudding
  • 1/3 c. flour
  • 1 1/2 c. water
  • 1/2 c. oil
  • 4 eggs
  • 1 tsp. almond extract
  • 1 can sweetened condensed milk
  • 1 can cherry pie filling
  • 1 container of Cool Whip (12 oz.) OR 1 pint of whipping cream 
  • 1 c. chocolate chips
  • 1 c. sliced almonds, toasted 
1. Put your cake mix, pudding, and flour in you’re a large mixing bowl or your stand mixer. Stir it around to get it nice and incorporated.
2. Add the eggs and the water.
3. Then add the oil…
…and the almond extract.
4. Beat the mixture for 1 minute. Scrape the sides and bottom of the bowl to make sure all the dry ingredients are getting mixed in. Beat on medium speed for 3 to 4 minutes or until the batter is glossy.
.  Spray a 9x13 pan with cooking spray and pour in the batter. Spread a knife around to make sure the batter lies even on the top. Bake at 350 degrees for 35-40 minutes.
6. While the cake is baking toss the almonds into a medium sized skillet (no greasing necessary). Toast them over medium heat, stirring frequently until golden brown. These can burn easily so make sure you stir them frequently. Set aside to cool.
7. When the cake comes out of the oven, immediately poke holes in it with the handle of a wooden spoon.
8. Drizzle the sweetened condensed milk all over the cake. Be sure to fill all the holes! Let the cake cool to room temperature.
9. Once the cake has cooled spread the cherries on top.
10. Then spread the Cool Whip or the prepared whipping cream over the cherries. Sprinkle with chocolate chips and almonds. Cover and chill at least an hour before serving.
Recipe from {Cupcake Diaries}