From Quick Cooking
Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "
1/3 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cans (21 ounces each) cherry pie filling
1 cup whipped topping
2 tablespoons semisweet chocolate chips
In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings
