1 1/2 c. sugar
1/2 c. butter, softened
1/2 c. shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 c. all-purpose flour
1 (21 oz.) can apricot, blueberry or cherry pie filling
Glaze (below)

Oven at 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 baking pans, 9 x 9 x 2 inches. Beat sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly, until blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, about 45 minutes. Drizzle glaze on while warm. Cut cake on jelly roll pan into bars, about 2 1/2 x 2 inches; cut cake in square pans into about 2 3/4 inch squares.

GLAZE:

Beat 1 cup powdered sugar and 1 to 2 tablespoons milk until smooth and of desired consistency.