2 cups plus 2 tablespoons flour
1-?-teaspoon baking powder
? teaspoons salt ? teaspoons baking soda
2 cups sugar
? cups cocoa
1-cup milk
3 eggs
? cup oil
1 Tablespoon vanilla

Frosting
3 cups Heavy whipping cream
1/3 cup-powdered sugar

Filling
2 cans cherry pie filling

Preheat oven 350 degrees. Grease and flour 2 9-inch round cake pans. Cover bottom with waxed paper. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat until well blended. Pour evenly into prepared pans. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. Split cakes to make 4 layers. Tear 1 layer into crumbs; set aside. Between layers spread Frosting and add a layer of cherries. After you have assembled your layers frost the cake leaving approx. 1-? cups of frosting aside for decorating the top. After frosting the sides press the crumbs that you tore up from the extra layer into it. Now pipe a scalloped edge onto the edge of the top of the cake with the frosting to sort of form a well in the top so the cherries don?t run down the side of the cake.


Frosting: Beat together 3 cups whipping cream with 1/3 cup powdered sugar in chilled bowl at high speed with electric mixer until stiff peaks form.