1 cup butter or margarine, softened
1 1/2 cups granulated sugar
4 eggs, beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
21 ounces cherry pie filling

Preheat oven to 350 degrees 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.

Per Serving: 194 Calories; 9g Fat (39.0% calories from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 90mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates