CHOCOLATE CHERRY BUNDT CAKE * CHOCOLATE SATIN or CHERRY GLAZE
1 (18.25 ounce) package dark chocolate or fudge cake mix
1 (21 ounce) can cherry pie filling
1 tsp almond extract
3/4 cup dark or semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Combine cake mix, cherry pie filling, extract and three eggs. Mix until well blended. Bake in baking-sprayed large bundt pan, at 350 for 45-50 minutes.
NOTE: To keep cherries from settling on the bottom; add 1/2 cup cake mix to cherries in a separate bowl. Add the eggs to remaining cake mix, roughly mixed, then add cherry mixture and mix until barely combined but not enough to break up the cherries.
CHOCOLATE SATIN GLAZE: In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
CHERRY GLAZE: Put 3/4 cup powdered sugar into a small bowl. Add about 1-2 tsp. of the cherry pie glaze (without the cherries) and whisk in. Whisk in milk (or liquid from maraschino cherries, or cherry liqueur) about 1 tsp. at a time until it's a thick smooth drizzle consistency.