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: 1. heat oven to 350 degrees f. grease 15 x 10 x 1 in sheet pan or line it with parchment paper. 2. place butter nor coconut oil in a large microwave safe bowl. microwave at medium (50%) 2 to 2 1/2 minutes or until melted. stir in sugar and vanilla. add eggs one at a time beating well with wisk after each addition. add water and mix well. in a medium bowl mix all dry ingredients and sift. add dry ingredients to wet mix and blend well. pour batter into prepared pan. 3. sprinkle 1 cup mini chocolate chips over top if desired. bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. cool completely in pan on wire rack. cut into 40 bar style brownies. store in air tight container or freeze individual brownies like i do.