1 (24 oz.) can cherry pie filling
2 1/4 c. flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 c. cooking oil
1 1/2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. water
1/4 c. vinegar

Spread cherry pie filling evenly over bottom of a greased 13x9x2 inch baking pan. In large bowl stir together flour, sugar, cocoa, soda and salt.

In another bowl combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once, stir just to moisten. Pour batter evenly over cherry pie filling.

Bake 350 degrees for 30 to 35 minutes or until cake tests done. Cool 10 minutes. Invert and cool. (This cake is mixed by hand.)