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
1 can (21 oz.) apricot, blueberry or cherry pie filling
Glaze

Heat oven to 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 the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoons 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.

30 bars or 18 squares. 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.