• Mill your wheat berries to a fine fresh-milled flour

MAKING THE CAKE BATTER:

• Mix together the fresh-milled flour, sugar, cacoa powder, baking powder, baking soda, and salt in a bowl.
• Add in milk, avocado oil, eggs, vanilla extract, almond extract, hot water, and can of cherry pie filling. Stir until combined and no dry flour is present. I usually mix this by hand so you don't overwork it.
• Grease a 9x13 pan with avocado spray and spread batter evenly into the pan.

BAKING THE CAKE:

• Preheat the oven to 350 degrees.
• Let the batter sit on the counter in the pan while the oven preheats or for at least 15 minutes. This allows time for the fresh-milled flour to absorb the liquids.
• Bake the cake in the center of the oven for 60 minutes. A toothpick will come out fairly clean when inserted into the center of the cake.
  

MAKING THE ICING:

• While the cake is cooling, make your icing.
• In a medium saucepan, add 1 c. of sugar, 5 tablespoon unsalted butter, ⅓ c. milk, and 1 cup milk chocolate chips and mix together.
• Bring icing mixture to a rapid boil over .medium high heat stirring constantly. Once at a rapid boil, allow it to continue to boil for 1 minute. After the 1 minute, remove it from the heat.
  
• Let the icing cool slightly before pouring onto the cake. If you allow it to cool a little too much, you can return it to the heat to loosen it up so it pours smoothly onto the cake. Make sure to give it a stir before you begin to pour it on your cake. Spread it out evenly over the entire surface of the cake.
  
• Enjoy this cake warm or cold. It's delicous either way!