Source of Recipe
The Cooking Connection
List of Ingredients
1/2 package Swiss chocolate cake mix -- 2 layer size
21 ounces cherry pie filling
1/2 teaspoon almond extract
2 cups whipped topping
Measure cake mix and divide in half. Save one half of the cake mix for later use.
Combine 1/2 of the cake mix, egg and 1 cup of the cherry pie filling. Add almond extract and stir batter until well combined. Spoon into a 9-inch microwave safe cake pan. Spread batter evenly into pan.
Microwave, uncovered, on high 3 1/2 to 4 1/2 minutes or until no longer doughy. Rotate pan, once, if needed during cooking. Cool 5 minutes. Invert onto serving plate. Serve warm with whipped topping and remaining cherry pie filling. Serves 8.