Today's recipe is...
Cherry Crown Chocolate Cake
1 (21 oz.) can cherry pie filling
1 (18 1/2 oz.) box devil's food chocolate cake mix
1/2 c. water
1/4 c. oil
2 tsp. almond extract
Generously butter a 12-cup microwavable fluted tube pan. Sprinkle about 2 tablespoons sugar to coat. Evenly spoon half the cherries into the bottom of pan. In large bowl, place remaining pie filling, cake mix, eggs, water, oil and almond extract. Beat at low speed until moist. Beat on medium for 3 minutes. Pour into tube pan. Microwave, uncovered at 50% power (350 watts) for 12 minutes, rotating 1/4 turn every 3 minutes. Microwave at 100% power (700 watts) for 7 to 8 minutes, or until top of cake springs back.
Remove from oven. Cover tightly with foil and let stand 10 minutes on heat-proof surface. Invert cake onto serving plate. Let stand 1 minute before lifting off tube pan. Cool completely.
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