I don't eat many cakes, but if you love chocolate and you love cherries...you will love this cake as much as I do! As usual, I try to keep it as low fat as possible. I based this on a recipe that I found many years ago in a church cookbook from somewhere in Wisconsin. I tweaked it a bit and found what works for me and my family.
1Preheat oven to 350 Degrees. Spray a 9x13 inch pan with cooking spray or grease and flour pan.
2Mix all cake ingredients together and stir by hand until combined well.
3Pour batter into pan and bake at 350 for 25-35 minutes. The center will spring back and a toothpick inserted in the middle will come out fairly clean (cherries)
4Frosting. Heat milk butter and sugar in mircowave safe container that allows for a bit of a rise in the liquid. Bring just to boil and make sure all is melted and well combined. You can also do this on the stove. Remove from heat source Add chocolate Chips and keep stirring until all is melted and smooth. Pour immediately and evenly over hot cake. Do not spread. The Chocolate will form a nice sheen over the top when cooled.