AND SO EASY! This recipe was in SIL's family cookbook; then I just ran across it in a TASTE OF HOME yearbook, 2002. We use it for family birthdays and other special occasions. (I just made it for a "Get-Well Cake" for DH following periodontal surgery.)

One thing...SIL's version is called "CHOCOLATE CHERRY BARS." But I consider "bars" something you can pick up and eat. These, you wouldn't even think about picking up -- too luscious!

CHOCOLATE CHERRY CAKE

1 box chocolate fudge cake mix

2 eggs, slightly beaten

1 tsp. almond extract [I used marischino cherry juice]

1 can [21 oz.] cherry pie filling [I use Lite]

MIX ALL THE ABOVE BY HAND W/ A WOODEN SPOON.

BAKE IN 15X10 PAN [I use 9x13] AT 350 18-22 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.

WHILE IT'S BAKING, COMBINE IN A SAUCEPAN...

1 cup sugar

1/3 cup milk

5 Tablespoons butter

6 oz [1 cup] semisweet chocolate chips

COOK AND STIR UNTIL SUGAR DISSOLVES AND BUTTER MELTS.

BOIL FOR ONE MINUTE.

SET ASIDE UNTIL CAKE IS DONE.

PUNCH HOLES IN WARM CAKE, STIR TOPPING, THEN POUR EVENLY OVER WARM CAKE.

Now, the recipe says to cool completely before cutting. That's the only hard part! The warm cake topped with melted chocolate is impossible to resist.

But AFTER you yield to temptation, cover w/ no-stick foil and put in fridge. Almost as yummy cold.

HAPPY HALLOWEEN, EVERYBODY!!!!!!!!!!!1

CHERY2