Step 1

Preheat oven. Spray a 13×9 pan with nonstick baking spray containing flour and set aside. {If you’re opting for a fancier presentation, use a 10" spring form pan like I did. It works beautifully!}

Step 2

In large bowl, combine cake mix, cherry pie filling and eggs. Stir together with large spoon or rubber spatula. (Do not use a mixer; it will break up the cherries).

Step 3

Pour into prepared pan. Bake at 350-degrees 30 to 40 minutes, or until cake is set.

Step 4

While cake is almost out of the oven, combine sugar, butter and milk in large saucepan.

Step 5

Bring to a boil, and then boil for 1 minute, stirring constantly. {I like a thicker frosting, so I boiled mine for 2-3 minutes.}

Step 6

Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth.

Step 7

Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings.