Instructions

1. 1

   Preheat oven to 350°F and lightly grease a 9×13 baking dish.

2. 2

   Pour both cans of cherry pie filling into the dish and spread into an even layer. Stir in the almond extract if using.

3. 3

   Sprinkle the chocolate cake mix evenly over the cherries. Do not stir.

4. 4

   Arrange thin slices of cold butter across the entire surface, covering as much of the cake mix as possible.

5. 5

   Bake for 45–60 minutes, until the edges are bubbling and the top is set and slightly crisp. Dry patches of cake mix should no longer be visible.

6. 6

   Let the cake rest for 10–15 minutes before serving.