Cherries, Chocolate and Chips

The Record’s “Recipe of the Week”:
Cherries, Chocolate and Chips by Naoma Williams

1 can cherry pie filling
6 oz. chocolate chips
1 box chocolate cake mix
2 sticks margarine or butter

Spread the pie filling into a greased 2-qt. glass rectangular baking dish. Sprinkle the chocolate chips over the pie filling. Spread the dry cake mix evenly over the chips. Slice the butter into 1/8-inch slices and distribute evenly over cake mix. Bake at 350°. Serve with whipped cream or ice cream.