2 baked 9" chocolate cake layers, cooled
12-16 oz. tub whip cream
1 can (21 oz.) cherry pie filling

Split cake layers, making 4 thin layers. Place 1 layer on serving plate; spread with approximately 1 cup whip cream. Top with 2nd layer; spread 1 cup cherry pie filling. Top with 3rd layer, then 1 cup whip cream. Top with 4th layer. Spread sides with approximately 1 1/2 cups whip cream and spread 1 inch border around top of cake. Fill center top with remaining cherry pie filling. Chill at least 1 hour. Store in refrigerator. Serves 8-10.