1 3/4 c. unsifted all-purpose flour
2 c. sugar
3/4 c. Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. strong black coffee
1 c. buttermilk or sour milk
1/2 c. vegetable oil
1 tsp. vanilla
Whipped cream frosting
Cherry filling

CHERRY FILLING:

1 (22 oz.) can cherry pie filling
2 tbsp. each sugar and Kirsch

Chill several hours. 2 1/2 cups filling.

WHIPPED CREAM FROSTING:

1 1/2 c. heavy cream with 1/4 c. confectioners sugar

Makes 3 cups frosting.

Prepare cherry filling. Chill several hours.

Grease and dust with flour two 9 inch layer pans. Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil, and vanilla. Beat on medium speed 2 minutes (batter will be thin). Pour batter into pans.

Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool for 10 minutes; Remove from pans and cool.

Prepare Whipped Cream Frosting. Place 1 cake layer upside down on serving plate. With decorator's tube or a spoon, make ring 1/2 inch high and 1 inch wide of frosting around edge of layer.

Fill center with about 1 cup Cherry Filling. Carefully place second layer top side up on filling. Gently spread frosting on top of cake. With decorator's tube or spoon make border of frosting around edge of top layer of cake. Fill center with remaining filling. Chill at least 1 hour before serving.