Cherry Squares
1 cup butter or margarine, softened
1 1/2 cup sugar
4 eggs, beaten
2 cup all-purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
21 oz. cherry pie filling
Preheat oven to 350 F. Lightly grease a 15 x 10 x 1-inch jellyroll pan.
Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs,
one at a time, beating well after each addition. Gradually add flour,
beating well. Stir in flavorings. Pour the batter into prepared pan,
spreading evenly.
Lightly cut through the batter with a small knife to mark off 24 squares.
Spoon about 1 tablespoon pie filling in center of each
square. Bake for 45 minutes or until lightly browned (the batter will puff
up around filling while baking).
Cool cake in pan 10 minutes. Cut into squares, and remove from pan.
Yields 24 servings
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