1 can (21 oz.) cherry filling
1 pkg. white cake mix
2 eggs
2 tbsp. vegetable oil

In blender blend filling until smooth. In large mixing bowl combine filling, cake mix, eggs and vegetable oil. Blend and beat about 2 minutes on medium speed. Pour into greased and floured cake pan. Bake at 350 degrees for 40 minutes or until cake springs back when touched lightly. Cool. Makes 1 (9 x 13) or 2 (10 inch) cakes.

CHERRY FROSTING:

1/2 c. Crisco shortening
1 stick butter
3 tsp. vanilla
1/2 tsp. salt
2 lbs. powdered sugar (6 c.)
8 oz. jar maraschino cherries, drained (save juice)

Blend cherries in blender. In mixing bowl combine shortening, butter, vanilla, salt and cherries. Add powdered sugar 1 cup at a time. If frosting it too thick use cherry juice as necessary to make it spreadable.