2/3 c. butter
1 1/3 c. sugar
3 eggs
3 (1 oz.) Alks unsweetened baking chocolate, melted
1 tsp. vanilla
1 1/2 c. flour
1 tbsp. baking powder
1 tsp. salt
1 c. milk

TOPPING:

2 c. whipping cream
1/4 c. sugar
1 (21 oz.) can cherry pie filling

Cream sugar and butter until light and fluffy. Blend in eggs, chocolate and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition.

Pour into greased wax paper lined 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool. Invert onto towel, remove wax paper. Cut cake crosswise into three 5 x 10 1/2 inch layers.

Whip cream, gradually adding sugar until stiff peaks form. Spread 2 layers of cake with half of cream mixture; stack top with remaining cake. Spread top of cake with pie filling. Frost sides of cake with remaining cream mixture.