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: place the rack in the center of the oven and preheat to 350 degrees f. line a baking pan with aluminum foil and spray with pan caoting. set aside. melt the butter and chocolate over a double boiler. remove from heat and let cool to 110 degrees f or until warm to the touch. in the bowl of a standing electric mixer fitted with the whip attachment, whip the eggs, sugar and vanilla extract on speed 2 for 2 minutes. add chocolate mixture into the eggs. sift together the flour and salt. add the flour to the chocolate mixture. pour the batter into the prepared pan and spread evenly. bake for 20 minutes. turn the pan around and continue to bake for 10 minutes more. cool to room temperature before cutting (best if made the day before).