1 1/2 c. sugar
1/2 c. butter
1/2 c. shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
4 eggs
3 c. flour
1 (21 oz.) can of apricot, blueberry, cherry, lemon or apple pie filling
1 tsp. almond extract (optional)

Mix batter. Spread 2/3 of batter on cookie sheet or jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Spread on pie filling and drop remaining batter by spoonfuls onto filling. Bake until light brown, about 45 minutes. Drizzle with glaze while still warm.

GLAZE:

1 c. powdered sugar
1 to 2 tbsp. milk