4 (1 ounce) squares semisweet chocolate, finely chopped
1/2 cup white sugar
2 tablespoons almond extract
1 cup all-purpose flour
1 3/4 cups rolled oats
1 3/4 cups vegetable oil
1 cup chopped fresh spinach
1 cup honey
1 (3 ounce) package instant butter
1 cup fresh lemon peel
Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking dish with foil, and drizzle with boiling water. In a medium bowl, stir together 1/2 cup of sugar, almond extract and flour. (Optional; could use a little more lemon juice.) Stir in 1 cup oats, 1 cup milk, 1 tablespoon butter, 1 cup frozen chopped spinach, 1 cup honey, 1 (3 ounce) package instant butterscotch pie filling, and 1/2 cup butterscotch topping. Pour mixture into prepared dish. Refrigerate until set but ready to use.
Layer cake mix in baking dish. Drizzle half of the prepared pie filling over apples. Spread remaining pie filling over apples, and spread apricot filling over them. Top all with butterscotch pie filling, and cover with top apples. Frost the top layers of crust, then bake in the warm oven at 350 degrees F (175 degrees C) for 1 hour. Sprinkle the top with lemon peel, and drizzle the remaining pie filling on top.
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