Chocolate cake with white cream and cherries

Although this is not one of my best cakes, the recipe is worth sharing, since it was amazingly delicious. This is a variation of a cake my mother used to make when I was little, I made some corrections and it actually turned out pretty good. It was moist, but not gooey, it was sweet, but not too much.

For the cake:
6 eggs
5 oz flour
1 tsp vanilla
2/3 cup vegetable oil
1 tsp baking powder
3 tbsp cocoa

For the filling:
1 cup sugar
1 pkg. heavy whipping cream
1 can cherry pie filling


Preheat oven to 350 degrees F. Sift the flour with the cocoa and the baking powder.

In a large bowl, beat eggs and sugar until fluffy. Add the vanilla and vegetable oil. Fold in with a spatula the flour

Pour mixture into a 9″ round greased cake pan. Bake at 350 degrees F for 35-40 minutes or until done.
Remove cake from pan and let cool completely.

Cut cake into layers. On the lower layer make a circle with buttercream and fill in the cherry filling and then top with the whipping cream( you had to already whip it with the sugar. Place the second layer on top and spread buttercream icing over the entire cake until covered. Let the cake stay overnight in the refrigerator.
Nest morning roll out some fondant and cover the cake. Decorate with the buttercream.