Ingredients 2 cup all purpose flour + 2 tb 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 2 cup sugar 3/4 cup cocoa 1/2 cup shortening 3 each eggs 1 cup milk 1 tablespoon vanilla 3 cup whipping cream 1/3 cup powdered sugar, sifted 1 each cherry pie filling (21 oz can) Directions: Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally. Grease two 9 inch round cake pans; line bottoms with waxed paper. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Make fine crumbs, using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. NOTE: You can add several layers as required by baking more batter.