1 box Devil’s Food cake mix
1 teaspoon vanilla extract
2 (21 oz) cans cherry pie filling
FOR THE FROSTING:
1/4 cup milk
1 cup granulated sugar
5 tablespoons butter
1 cup semi-sweet chocolate chips
FOR THE TOPPING:
Whipped cream, as needed Chocolate bar
Preheat stove to 350°F and oil a 10×15-inch baking sheet with nonstick shower. Put away.
In a huge bowl, whisk together the eggs and vanilla concentrate. Add cake blend and one container of the cherry pie filling. Rush to join, then spread player equitably in pre-arranged baking sheet.
Prepare until a toothpick embedded into the middle confesses all, around 25 minutes. While the cake is heating up, make the frosting.
In a little pot over medium-high intensity, join the milk, sugar, and margarine and cook until dissolved, blending frequently. Allow blend to bubble 1 moment, then, at that point, eliminate from heat.
Add chocolate chips and mix until smooth. Pour hot frosting over cake while cake is still warm and fan out with a spatula. Let cake and frosting cool.
When cool, top each square with whipped cream and a spoonful of cherry pie filling. Shave chocolate bar over the top and serve.