1 stick butter, softened
2 c. sugar
2 c. flour
2 eggs
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1/2 c. cocoa
1 c. brewed coffee
1 c. milk with 1 tbsp. vinegar
2 tsp. baking soda

FILLING:

1 (16 oz.) can cherry pie filling

FROSTING:

1 pt. heavy cream
1 tsp. sugar
1 tsp. rum
1 tbsp. chocolate shavings

Preheat oven to 350 degrees. Cream butter and sugar together. Add flour 1/2 cup at a time, mix well. Add remaining dry ingredients and liquids. Mix well. Pour batter into a well greased tube pan. Bake for 1 hour. Cool on cake rack for 5 minutes, take out of pan and cool thoroughly. Cut cake in half and spread with cherry pie filling.

Prepare frosting by whipping heavy cream and adding 1 teaspoon rum and 1 teaspoon of sugar. Assemble cake and frost with cream topping, sprinkle top of cake with chocolate shaving.