Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Plus 2 t flour |
| 3 \N | Eggs |
| 1½ teaspoon | Baking powder |
| 1 cup | Milk |
| ¾ teaspoon | Baking soda |
| 1 tablespoon | Vanilla extract |
| ¾ teaspoon | Salt |
| 3 cups | Whipping cream |
| 2 cups | Sugar |
| ⅓ cup | Sifted powdered sugar |
| ¾ cup | Cocoa |
| 25 ounces | Cherry pie filling |
| ½ cup | Shortening |
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 an electric mixer, scraping sides of bowl occasionally.
Grease two 9 inch round cakepans; line bottoms with wax paper. Pour batter into pans. Bake at 350 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 ¾ 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. You can add several layers as required by baking more batter.
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