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. Gold Medal all-purpose flour
2 (21 oz.) cans apricot, blueberry or cherry pie filling
Glaze (below)

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or 2 (9x9x2 inch) baking pans. 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 with Glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches, cut cake in square pans into about 2 3/4 inch squares. Makes 30 bars or 18 squares.

NOTE: If using self-rising flour, omit baking powder.

GLAZE:

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