1 box chocolate cake mix
2 cans ready to use pie filling
1 (16 oz.) bowl Cool Whip
1/4 c. Crisco oil
3 eggs

Combine cake mix and 1 (12 oz.) can cherry pie filling, 1/4 cup Crisco oil, 3 eggs and beat well with mixer until batteries are fairly smooth. Pour into a greased and floured 13 x 9 x 2 inch cake pan. Bake at 350 degrees for 45 minutes or until cake is done. Cool for 5 minutes, then spread 1 (21 oz.) can cherry pie filling on top. Finish cooling and spread 1 (16 oz.) bowl Cool Whip on top of pie filling. Decorate with Magic Shell ice cream topping and keep refrigerated.