1 (21 oz.) can cherry pie filling
2 1/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
3/4 tsp. salt
1 1/2 c. water
1/2 c. cooking oil
1/4 c. vinegar
1 1/2 tsp. vanilla

Spread cherry pie filling evenly over the bottom of a 13 x 9 x 2 inch baking pan. In a 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 at 350 degrees for 30 to 35 minutes, or until cake tests done. Cool 10 minutes in pan; invert and cool.