Makes one 3-layer cake:

2 c. plus 2 tbsp. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
2 c. granulated sugar
3/4 c. cocoa
3 eggs
1 c. milk
1/2 c. vegetable oil
Cherry Topping (recipe follows)
Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) round cake pans. Cover bottoms with waxed paper.

Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat until well blended. Pour evenly into prepared pans. Bake 35 minutes or until wooden pick inserted in centers come out clean. Cool layers in pan on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.

While cake is baking, prepare Cherry Topping; cool. Split cooled cakes horizontally in half to make 4 layers. Tear 1 layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside.

To assemble, place 1 layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer.

Frost sides of cake with remaining frosting. Pat reserved crumbs into frosting on sides of cake; pipe reserved 1 1/2 cups frosting around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. Refrigerate.

CHERRY TOPPING:

Drain 2 (20 ounce) cans tart pitted cherries, reserving 1/2 cup juice. Combine reserve juice, cherries, 1 cup granulated sugar and 1/2 cup cornstarch in 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool; set aside.

FROSTING:

Beat together 3 cups whipping cream and 1/3 cup powdered sugar in chilled bowl at high speed with electric mixer until stiff peaks form.