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Ingredients
- 2 c. Plus 2 t flour
- 3 x Large eggs
- 1 1/2 tsp Baking pwdr
- 1 c. Lowfat milk
- 3/4 tsp Baking soda
- 1 Tbsp. Vanilla extract
- 3/4 tsp Salt
- 3 c. Whipping cream
- 2 c. Sugar
- 1/3 c. Sifted powdered sugar
- 3/4 c. Cocoa
- 25 ounce Cherry pie filling
- 1/2 c. Shortening
Directions
- Combine first 6 ingredients in a mixing bowl. Stir till well mixed.
- Add in shortening, lowfat milk, and vanilla; beat mix 3 min 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 min or possibly till a wooden toothpick inserted in center comes out clean. Cold in pans 10 min; remove from pans, and let cold 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 till foamy; gradually add in powdered sugar, beating till soft peaks form. Place 1 cake layer on cake platter; spread with 1 c. whipped cream, and top with 3/4 c. 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 possibly pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Refrigeratewell. You can add in several layers as required by baking more batter.
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