1 pkg. (2 layer) chocolate cake mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling
2 c. whipping cream
1 1/2 tsp. vanilla flavor

Prepare chocolate cake according to packaged directions for 2 (8 inch) cake pans. Bake as directed cool completely. In small chilled bowl beat whipping cream until soft peaks form. Gradually add sugar and vanilla beating until stiff peaks form. Split each layer in half to make 4 layers. Put one layer of cake on plate cut side up. Spread with one cup whipping and 2/3 cup cherry pie filling. Add next layer and repeat with whipped and pie filling until fourth layer is on top. Frost top and sides with remaining whipping cream. Garnish top with chopped nuts. Refrigerate at least 1 hour before serving.