Black Forest Cake No. 4

Directions

1. 1
   Combine first 6 ingredients in a mixing bowl.
2. 2
   Stir until well mixed.
3. 3
   Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally.
4. 4
   Grease two 9 inch round cake pans; line bottoms with waxed paper.
5. 5
   Pour batter into pans.
6. 6
   Bake at 350F (180C) for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean.
7. 7
   Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
8. 8
   Split cake layers in half horizontally to make 4 layers.
9. 9
   Make fine crumbs, using 1 cake layer; set crumbs aside.
10. 10
    Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
11. 11
    Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 3/4 cup cherry pie filling.
12. 12
    Repeat with 2nd layer, and then top with 3rd cake layer.
13. 13
    Frost sides and top with whipped cream, reserving a small amount for garnish.
14. 14
    Pat cake crumbs generously around sides of cake.
15. 15
    Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top.
16. 16
    Chill well.
17. 17
    NOTE: You can add several layers as required by baking more batter.