2 c  Plus 2 t flour
3    Eggs
1 1/2 ts Baking powder
1 c  Milk
3/4 ts Baking soda
1 tb Vanilla extract
3/4 ts Salt
3 c  Whipping cream
2 c  Sugar
1/3 c  Sifted powdered sugar
3/4 c  Cocoa
25 oz Cherry pie filling
1/2 c  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 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. You can add several layers as required by baking more batter.