2 c. plus 2 tbsp. all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
2 c. sugar
3/4 c. cocoa
1/2 c. shortening
3 eggs
1 c. milk
1 tsp. vanilla extract
3 c. whipping cream
1/3 c. sifted powdered sugar
25 oz. jar cherry pie filling

Combine first 6 ingredients in a large mixing bowl. Stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of an electric mixer, scraping sides of bowl occasionally. Grease two 9 inch round cake pans; line bottoms with wax paper. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with second layer and then top with third cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be left over cake crumbs). Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. Yields one 3 - layer cake.