Quick Cherry and Chocolate Cake

For the cake:

Preheat oven to 350 F. Lightly grease a 9×13 baking pan and line with parchment paper; set aside.

In a large mixing bowl combine the cake mix, 1 can cherry pie filling, eggs, oil, and vanilla; mix until thoroughly combined.

Pour cake batter into prepared pan and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and allow cake to completely cool before frosting.

For the frosting:

Combine chocolate chips, evaporated milk, butter and vanilla in a microwaveable bowl. Microwave for 30 seconds. Remove from microwave and whisk until mixture is smooth. Heat for additional 30 second increments if needed, just until smooth. Add powdered sugar and continue whisking until smooth.

Spread frosting over the entire cake. Top the cake with the other can of cherry pie filling. Cut and serve.

Notes: The frosting works best if you spread it while it is still warm. If it cools off before you’re ready to use it, put it in the microwave for a few seconds, remove it from the microwave, stir, and spread.