Black Forest Cake

2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla
Filling:
1 can (21 oz.) cherry pie filling, chilled
Frosting:
2 T powdered sugar
1 cup heavy cream, whipped
12 maraschino cherries

Cream butter and sugar together. Add eggs, flour, milk, baking soda,
cocoa, red food coloring, and vanilla. Blend on low, scraping constantly.
Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that
have been greased and floured. Bake at 350 for 30?35 minutes. Cool
thoroughly. Whip heavy cream with confectioners' sugar. Slice each cake
round horizontally to make four layers. Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of
cake layer. Fill exposed ring of cake with cherry pie filling. Place third
layer on top, and frost entire cake with whipped cream. Crumble the fourth
layer into fine crumbs and sprinkle on sides of cake. Using whipped cream,
pipe 12 rosettes on top of cake and top each with a maraschino cherry.
Garnish the center top of cake with the rest of the chocolate crumbs.

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