Cake: 1 cup (250 ml) margarine 1 cup (250 ml) granulated sugar 1 tsp (5 ml) vanilla 1 tsp (5 ml) grated lemon rind 5 eggs 2 cups (500 ml) Five Roses Cake and Pastry Flour 1/2 tsp (2 ml) salt

Filling: 1 can (540 ml) cherry cranberry pie filling

Sauce: 1/4 cup (50 ml) margarine 1 cup (250 ml) finely chopped semi-sweet chocolate

Cake: In bowl cream together margarine, sugar, vanilla and lemon rind until light and fluffy. Beat in eggs one at a time. Sift flour and salt into mixture in 2-3 batches, mixing well after each. Spread evenly into greased 15 x 10" (39x29 cm) pan. Bake at 350