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 f. grease 8 inch square cake pan. combine flour, cocoa and salt in a small bowl. beat butter and both sugars in a large mixer bowl until creamy. add 2 eggs, one at a time, beating well after each addition. add vanilla extract; mix well. gradually beat in flour mixture. reserve 3/4 cup batter. spread remaining batter into prepared baking pan. sprinkle nuts and white chips over batter. drizzle caramel topping over top. beat remaining egg and reserved batter in same large bowl until light in color. stir in semi-sweet chips. spread evenly over caramel topping. bake for 30 to 35 minutes or until center is set. cool completely in pan on wire rack. cut into squares.