Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally.

Grease two 23 cm round cake pans; line bottoms with waxed paper. Pour batter into pans. Bake at 180ºC or 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Split cake layers in half horizontally to make 4 layers. Make fine crumbs, using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with 0.75 cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well.

NOTE: You can add several layers as required by baking more batter.