• Preheat oven to 350°F.
• Grease and flour a 9x13-inch baking pan. Set aside.
• Combine cake mix, cherry pie filling, eggs, egg yolk, and almond extract.
  1 Box Chocolate Cake Mix, 1 Can Cherry Pie Filling, 2 Large Eggs, 1 Egg Yolk, ½ teaspoon Almond Extract
• Add the chocolate chips and stir to combine.
  1 Cup Semi-Sweet Chocolate Chunks
• Pour in prepared baking pan and bake for 35-40 minutes.

For the Frosting

• Once the cake has cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.
  1 ½ Cups Unsalted Butter
• On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.
  3-4 Cups Confectioners' Sugar, 1 Cup Cocoa Powder
• Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.
  8 Ounces Semi-Sweet Chocolate, ¼ Cup Whole Milk, ¼ Cup Light Corn Syrup, 2 teaspoons Pure Vanilla Extract, ¼ teaspoon Salt
• Then turn the mixer up to medium-high speed and beat for 3 full minutes.
• Frost cooled cake and top with sprinkles.
• Slice and serve.