• 2 cups plus 2 Tbsp all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups sugar
• 3/4 cup cocoa
• 1/2 cup solid shortening
• 3 eggs
• 1 cup milk
• 1 Tbsp vanilla
• 3 cups whipping cream
• 1/3 cup sifted powdered sugar
• 1 (25 oz) can cherry pie filling

1. Combine first 6 ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk, and vanilla. Beat 3 minutes at low speed of electric mixer, scraping sides of bowl occasionally.
2. Grease two 9-inch round cake pans; line bottoms with wax paper. Pour batter into pans. Bake at 350° for 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
3. Split cake layers in half horizontally to make 4 layers. Make fine crumbs from one of the cake layers. Set crumbs aside.
4. 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 second layer, and then top with third cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. (There may be leftover crumbs.) Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top.
5. Chill well.

Makes one 3-layer cake.

(Cotton)