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. generously grease a 9 x 11 1/4 baking dish and line with parchment paper. melt the butter and bittersweet chocolate in a large heavy saucepan over low heat. remove from heat and let cool slightly. in a large bowl beat the eggs with the sugar and vanilla extract. add the slightly cooled chocolate mixture to the eggs and sugar and beat well. fold in the flour and salt. stir in the white chocolate chips and the semisweet chocolate chips. pour batter into prepared pan. bake for about 25 minutes or until the top dries to a slightly paler brown speckle with the middle remains dark, dense and gooey. do not overbake. the difference between gooey brownies and dry ones is only a few minutes. sprinkle with powdered sugar.