2 c. + 2 tbsp. all-purpose flour
3/4 c. cocoa
3/4 tsp. soda
1/2 c. shortening
1 c. milk
3 c. whipping cream
1 (21 oz.) can cherry pie filling
2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 tbsp. vanilla extract
1/4 c. + 2 tbsp. powdered sugar

Combine dry ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally. Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 degrees F. for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely. 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 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 cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. For topping instead of cake crumbs use shaved semi-sweet chocolate that comes in bars. Make a little more whipped cream and the use the 4th layer on cake.