1 c. sugar
1 c. flour
1/3 c. cocoa
3/4 tsp. baking soda
3/4 tsp. baking powder
Dash of salt
1/4 c. frozen egg substitute, thawed
1/2 c. skim milk
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. boiling water
Whipped topping
1 (20 oz.) can cherry pie filling, chilled

Preheat oven to 350 degrees. Line bottom of 2 (9 x 1 1/2 inch) round pans with waxed paper. In a large bowl, combine first 6 ingredients. Add egg substitute, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water and pour into prepared pans. Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Carefully remove waxed paper and cool completely. To assemble dessert, place 1 cake layer on a serving plate. Spread with half the whipped topping; top with half the pie filling and cover with second cake layer. Spread with remaining topping and pie filling. Chill at least 1 hour.