Black Forest Cake

• 1 2/3 c. all-purpose flour
• 1 1/2 c. sugar
• 2/3 c. cocoa
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 1/2 c. buttermilk
• 1/2 c. shortening
• 2 eggs
• 1 tsp. vanilla
• 1 (21 oz.) can cherry pie filling
• sweetened whipped cream
• 1 1/2 c. cold whipped cream
• 3 Tbsp. powdered sugar
• 3/4 tsp. vanilla extract

1. Heat oven to 350u0b0.
2. Grease and flour 2 round cake pans.
3. Beat all ingredients (except cherry pie filling) in large mixing bowl on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed, scraping bowl occasionally, 3 minutes.
5. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.
6. Cool about 10 minutes. Remove from pans.
7. Prepare whipped cream.
8. Place 1 cake layer on serving plate.
9. Spoon 1/2 pie filling on top about 1/2-inch from edge.
10. Top with second cake.
11. Spoon remaining pie filling to within 1/2-inch of edge. Frost edge and sides with whipped cream; spoon edging around top border.
12. Keep refrigerated.

allpurpose, sugar, cocoa, baking soda, salt, buttermilk, shortening, eggs, vanilla, cherry pie filling, whipped cream, cold whipped cream, powdered sugar, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390441 (may not work)