Recipe - Black Forest Cake Again

2 cup Plus 2 t flour
3 Eggs
1 One half teaspoon Baking powder
1 cup Milk
Three fourths teaspoon Baking soda
1 tablespoon Vanilla extract
Three fourths teaspoon Salt
3 cup Whipping cream
2 cup Sugar
1/3 cup Sifted powdered sugar
Three fourths cup Cocoa
25 ounce Cherry pie filling
One half cup 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 Three fourths 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip