Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in mixing bowl combine cake mix, cherry pie filling, almond extract and beaten eggs. in sprayed, floured 9 x 13 inch baking pan, pour batter and bake for 25-30 minute. icing: in medium saucepan over medium heat, combine sugar, butter and milk, bring to boil and stir constantly for 1 minute. remove from heat and stir in chocolate chips until smooth and creamy. remove from oven and pour icing over warm cake.

Target recipe: preheat oven to 350 degrees. grease 13x9x2 inch baking pan; set aside. in medium bowl, beat one of the eggs with electric mixer on medium speed until fluffy and light colored. stir in butterscotch topping. gently stir in pecans and coconut; set aside. in large bowl, beat butter on medium to high speed for 30 seconds. add brown sugar; beat until fluffy. beat in remaining eggs, melted bittersweet chocolate, and vanilla. stir together flour, baking powder, baking soda, and salt; beat or stir flour mixture into chocolate mixture until combined. stir in semisweet chocolate chips. spread batter in prepared pan; spread nut mixture over batter. bake about 35 minutes or until top is golden. cool in pan on wire reck. cut in bars.