Ingredients:

  • 2 cans (21 oz each) cherry pie filling
  • 0.5 tsp almond extract
  • 1 box (15.25 oz) chocolate cake mix
  • 0.5 cup semi-sweet chocolate chips
  • 0.75 cup unsalted butter, chilled and sliced
  • 0.25 cup sliced almonds

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both cans of cherry pie filling into an ungreased 9x13 inch baking dish.
  2. Stir the almond extract directly into the cherry filling in the pan and spread into an even layer.
  3. Evenly sprinkle the dry chocolate cake mix over the cherry layer. Use a spatula to level the powder without pressing it down into the fruit.
  4. Distribute the semi-sweet chocolate chips evenly over the dry cake mix layer.
  5. Arrange the chilled butter slices (shingles) across the entire surface of the cake mix, ensuring maximum coverage to prevent dry spots.
  6. Top the butter layer with sliced almonds for added texture.
  7. Bake for 45 minutes until the fruit is bubbling around the edges and the chocolate crust is set and fudgy.