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