1 two-layer chocolate cake mix
1 c. Kraft real mayonnaise
2/3 c. water
1/3 c. kirsch
3 eggs

FILLING:

1 (16 oz.) can cherry pie filling
1 tbsp. kirsch
2 envelopes Dream Whip whipped topping mix
3/4 c. cold milk
1 tsp. vanilla
1 tbsp. cocoa

Cake: Preheat oven to 350 degrees. Beat cake ingredients at medium speed with electric mixer 2 minutes. Pour into two greased and floured 9 inch round baking pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool.

Filling: Stir pie filling and kirsch. Blend whipped topping mix, milk and vanilla in deep narrow-bottom bowl. Beat at high speed with electric mixer 4 minutes or until topping thickens and forms into semi-stiff peaks. Reserve 2 cups whipped topping.

Add cocoa to remaining whipped topping; mix well. Place one cake layer on serving plate. Spoon or pipe chocolate whipped topping around top outer edge of cake to form a border. Spoon half of cherry mixture inside border. Top with second cake layer.

Repeat topping with whipped topping and remaining cherry mixture. Garnished with additional whipped topping and fresh mint, if desired. 12 servings. Preparation time: 30 minutes. Cooking time: 35 minutes.