This recipe comes to us from Lashelle Thompson.

1 ¾ cup GF flour mix
1 cup sugar
¾ cup cocoa
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 – 21 ounce can of gluten-free cherry pie filling
1 teaspoon vanilla
1 teaspoon almond flavoring
1 cup boiling water

Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 minutes before removing from pans.

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