Chocolate Cherry Cake

Preheat oven to 350ºF. Spray bundt pan with nonstick baking spray.

In large bowl, stir cake mix, eggs, oil and almond extract just until incorporated. Fold in cherry pie filling.

Bake for 40–45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely, approximately 2 hours.

In microwavable bowl or Pyrex measuring cup, microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted. If necessary, you can microwave in 15 -econd interval at 50% power until chips are melted. Stir in vanilla and drizzle over cake. If desired, cut maraschino cherries in half and arrange on top of cake or at base of cake.