Ingredients for 12 servings:
1. 1 cup sugar
2. 1 cup all-purpose flour
3. 1/3 cup cocoa, hershey’s
4. 3/4 teaspoon baking soda
5. 3/4 teaspoon baking powder
6. 1 dash salt
7. 1/2 cup milk
8. 2 eggs
9. 1/4 cup vegetable oil
10. 1 teaspoon vanilla extract
11. 1/2 cup boiling water
12. 1 (8 ounce) container frozen non-dairy topping, thawed
13. 1 (20 ounce) can cherry pie filling, chilled

Directions:
1. Heat oven to 350°F Line bottom of two 9-inch round pans with wax paper.
2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, eggs, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.
3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.
4. To assemble dessert, place one cake layer on serving plate. Spread with half of whipped topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.

Enjoy your meal!