2 cans of tart pitted cherries, undrained(20 oz each)

1/3 cup confectioner’s sugar plate.

1/4 cup cornstarch

1 cup granulated sugar

3 cups whipping cream, cold

1 1/2 tsp vanilla extract

2 (9 inch) chocolate cake layers, baked  cooled

Reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

Take the cake layers and split each one horizontally. Crumble a halflayer and set aside.

Bea cold whipping cream and the confectioner’s sugar in large bowl with an electric  set at high speed until stiff peaks are formed.  Reserve  1 1/2 cups whipped cream for decorative piping.

Place one cake layer on serving. prea one cup whipped cream; top with 3/4 cup cherry topping. Place the second layer on top of this, along with 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.

Frost cake sides with remainin whipped cream. Gently put reserved cake crumbs on the cake sides

Spoonreserved 1/ cups  whipped cream into pastry bag fitted with the star tip; pipe around the top and bottom edges ofthe cake. Spoon remaining cherry topping over top ofcake.