From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-348677-172664
1 box chocolate cake mix
2 20-oz. cans pitted cherries
1
cup sugar
3 Tbsp. cornstarch
1 tsp. vanilla
3 cups
whipping cream, chilled
One third cup powdered sugar
Bake chocolate cake according to directions on box to make 2 9-inch
cakes. Allow cakes to cool. Meanwhile; combine cherries with just one
half cup liquid (drain remaining liquid off of cherries), sugar,
cornstarch and vanilla in a saucepan and cook over low heat until
mixture thickens. Remove from heat and set aside. Slice each cake
layer in half horizontally. Crumble one of the halves and set aside.
Beat cold whipping cream and confectioner's sugar until stiff peaks
form. Place one-half layer of cake on a plate and top with one third
of cherry mixture followed by a layer of whipped topping. Place second
layer of cake over the first and repeat with the second and third
layer ending with cherries on top. Use remaining whipped cream to ice
the sides of the cake. You may also pipe icing around the edges on the
cake. Use crumbled cake and press crumbs along the sides of the iced
cake.
The Skinny: Use your favorite sugar substitute.