2 c. + 2 tbsp. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
2 c. sugar
3/4 c. cocoa
1/2 c. shortening
3 eggs
1 c. milk
1 tbsp. vanilla
3 c. whipping cream
1/3 c. powdered sugar
1 lg. can cherry pie filling

Combine first 6 ingredients. Add shortening, eggs, milk and vanilla. Beat at low speed for 3 minutes. Grease and flour 2 (9") round cake pans. Line bottom with waxed paper. Pour in batter. Bake at 350 degrees for 30 to 35 minutes. Cool in pans 10 minutes. Transfer to wire racks. Split layers into 4. Make crumbs of one layer.

Beat whipping cream until foamy. Add powdered sugar. Beat until soft peaks form. Spread 1 cup of whipped cream on first layer. Add 3/4 cup cherry pie filling. Repeat with second layer. Add third layer. Put cherry pie filling in center. Frost remainder of top and sides with whipped cream. Pat cake crumbs generously around sides. Keep refrigerated.