1 (21 oz.) can cherry pie filling
2 1/2 c. flour
1 1/2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. water
1/2 c. oil

Spread cherries in 9x13 inch pan. Stir liquid into well of dry ingredients. Mix until moist. Pour over cherries. After it bakes, cool and invert or serve from pan. Good with whipped topping or ice cream.