- 1 1/2 cups flour
- 1 1/4 cups sugar
- 1/2 cup cocoa
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt (optional)
- 1/2 cup stick margarine or shortening
- 1 cup sour milk
- 1 tsp. vanilla
- 2 eggs
- 1 can Cherry Pie Filling
- 1 can prepared Chocolate Fudge Frosting
Measure dry ingredients into bowl and mix with a spoon until blended. Add margarine or shortening, sour milk, and vanilla. Beat 2 minutes with an electric mixer (medium speed.) Add eggs and beat 2 minutes longer.
Pour into greased and parchment lined 8" round cake pans or a 9" square pan. Bake 35 - 40 minutes for layers or 45 to 50 minutes for square cake. Cool on racks for 10 minutes before removing from the pan.
When completely cooled, split each layer into 2 by cutting through each 8" round layer with a serated knife. (I work with one layer at a time.) Carefully lay top split layer to the side. Top bottom spilt layer with canned cherry pie filling (about 1/2 can per 8" layer.) Carefully place top split layer over cherries. Frost top and sides with prepared Chocolate Fudge frosting. Serve with whipped topping. Makes 12 servings, (6 per 8" layer.)