Be creative and try various combinations of pie filling and cake mix. Adapt the frosting recipe accordingly.

Chocolate Cherry Bars

1 pkg. Chocolate cake mix
21 oz. Can cherry pie filling
1 teaspoon almond extract
2 beaten eggs

Preheat oven to 350. Mix all 4 ingredients by hand until well mixed. Grease and flour either a 9 by 13 pan or a 15 by 10 jellyroll pan. Pour the mixed batter into your choice of prepared pan. Bake the 9 by 13 for 25-30 minutes or the 15 by 10 for 20-30 minutes. Check for doneness with a toothpick.

Frosting

1 cup sugar
5 tablespoons butter or margarine
1/3 cup milk
1 cup chocolate chips

Cook the sugar, butter and milk in a pan till blended and bring it to a boil. Boil for 1 minute while stirring. Remove from heat and add chocolate chips. Stir to melt. Pour over the warm cake. Makes 36 bars. (Consistency is cake-like.)

Can I have some?

Do you accept C.A.are.E. Packages?

Absolutely! I'll take a batch of each :)

Ohh are we sharing recopies? Here is one I made for my friend last night. Forgot to take a pic but here's the recipe!

1cup raisens
1/4 c dark or amber rum (I used apple juice)
1/4 c warm h2o
4 eggs
1c brown sugar firmly packed
1/2 c canola oil
2 c pumpkin puree ( I used and prefer homemade)
3c all purpose flour
1tbs baking powder
1tsp ground cinnamon
1/2tsp ground nutmeg
1/2tsp salt
1/2c chopped pecans

Glaze
Raisin-soaking liquid
1tsp pure vanilla extract
2c icing sugar

-Soak raisins in rum or juice mixed with warm water.
-Preheat oven to 350. Grease a bunt cake pan, set aside. Using mixer, beat eggs, sugar and oil until frothy. Blend in pumpkin puree until smooth. Set aside
-In a bowl sift together flour, baking powder, spices and salt. Stir dry ingredients into pumpkin mixture until just combined. Strain soaked raisins, reserving the liquid. Mix raisins and pecans into mixture.
-Spread batter into prepared pan. Bake on middle rack until you can insert a skewer and it comes out clean (about 55min). Allow cake to cool on wire rack for 10-15 min. Gently remove it from pan and let it cool to room temp.
-In small mixing bowl combine 3tbs reserved raisin liquid and vanilla, add icing sugar and blend into smooth glaze. (if needed you can thin your glaze with more raisin liquid) Pour or brush glaze over cake 3-4 times allowing it to fully dry in between layers.

Here is what mine looked like minus the fall leaves :D

You guys are snobs! :p