Decadent Chocolate Cherry Cake

Preheat the oven to 175 degrees C (350 degrees F). Grease a 23x33cm baking dish.

In a large bowl, beat together the cake mix, cherry pie filling, eggs, and oil with an electric mixer on low speed until well combined, about 30 seconds. Increase speed to medium and beat until the batter is light and fluffy, approximately 2 minutes. Pour the batter into the prepared baking dish.

Bake in the preheated oven for 26 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small saucepan over medium heat, combine the sugar, milk, and butter. Simmer, stirring constantly, until the mixture is smooth and thickened, about 5 minutes. Remove from heat, add the chocolate chips, and stir until the chocolate is completely melted. Set aside to cool and thicken to a spreadable icing consistency, approximately 20 minutes.

Using a skewer, poke holes into the top of the cake. Pour the chocolate icing over the cake, allowing it to cascade down the edges.