1/2 cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) package yellow cake mix
1 (8 ounce) can crushed pineapple, with juice
2 tablespoons butter
1 cup hot milk
1 (28 ounce) can cherry pie filling
2 tablespoons white sugar
1 teaspoon vanilla extract
3 cups high-quality semisweet chocolate chips
Butter one 8 inch square pan; set aside.
In a large bowl, mix the butter and confectioners' sugar. Dredge the cake mix in the flour, then stir in the vanilla and cake mix. Fold in the chocolate chips and remaining flour until no streaks remain.
Pour batter evenly into prepared pan, and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.