1 (21 oz.) can cherry pie filling
2 1/4 c. all-purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. water
1/2 c. cooking oil
1/4 c. vinegar
1 1/2 tsp. vanilla

Spread the cherry pie filling evenly over the bottom of a greased 13 x 9 x 2 inch baking pan. In a large bowl stir together flour, sugar, cocoa, soda and salt. In another bowl combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once; stir just to moisten. Pour batter evenly over cherry pie filling. Bake in 350 degree oven for 30 to 35 minutes until cake tests done. Cool 10 minutes in pan, invert and cool.