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: read the directions all the way through before starting. preheat oven to 325°f. sift together flour, salt, and soda (first 3 ingredients), set aside. melt butter in water on low-medium heat, add sugar, and bring to low boil. turn off burner, stir in vanilla and semisweet chocolate until smooth. add eggs, one at a time, and mix well. stir in flour mixture, a little at a time. stir in milk chocolate chips and walnuts. pour and bake for 25-30 minutes (i use a baker's edge nonstick edge brownie pan and 28 minutes is perfect). marianne's rule of thumb: when in doubt, brownies are always better under rather than over. let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!