Directions

1. In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
2. Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).