Cherry Chocolate Rum Squares

Yield: 36 servings

Ingredients

Cake

• 1 (18.25 ounce) box "pudding in the mix" devil's food cake mix
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon rum extract
• 2 eggs, beaten

Frosting

• 1 can chocolate fudge frosting
• 1/3 cup chopped pecans
• 1/4 teaspoon rum extract

Instructions

1. Heat oven to 350 degrees F.

Cake

1. In a large bowl, combine the cake mix, cherry pie filling, rum extract, and eggs. Stir by hand until completely blended. Spray a 10 x 15 inch baking pan (9 x 13 inch works fine!) with cooking spray (or grease and flour it). Pour the batter into the baking pan.
2. Bake for 20 to 30 minutes. It is done when a wooden pick inserted in the center comes out clean.
3. Cool completely.

Frosting

1. Combine the canned frosting, rum extract, and pecans. Mix well. When the cake is completely cooled, spread over the top.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.