2 8-inch or 9-inch chocolate cakes, baked and cooled
(use German Chocolate Cake)
2 cans of cherry pie filling
3 cups cold whipping cream
1/3 cup confectioners' sugar
Split each cake in half horizontally to create a total of 4 layers. Crumble one of the layers into a bowl and set aside.
Beat the cold whipping cream and the confectioners' sugar in a large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups of whipped cream for decorative piping.
Place one cake layer on the serving plate. Spread with 1 cup of whipped cream and top with 3/4 cup cherry filling. Place second cake layer on top. Spread with 1 cup of whipped cream and top with 3/4 cup cherry filing. Top with third cake layer.
Frost sides of cake with remaining whipped cream and pat gently with cake crumbs that were made earlier.
Spoon reserved 1 1/2 cups of whipped cream into a pastry bag fitted with a star tip. Pipe around the top and bottom edges of the cake. Spoon remaining cherry filling over the top of the cake.