Valentine SWEETIE!!! chocolate chip cherry cake

Hi everybody!!! I have great news!! I am now a full time student, no longer working, (because I just couldn't find a job after a 7 month search) so I decided finishing school is best. Now, I have way more time to blog, but I also have plenty time to study as well so my post for valentine's day is the following!

Like every year, single or not, I do NOT celebrate valentine's day. Why? I just cant get over how commercial this "holiday" is!! Valentine's Day is a day made up to make us spend lots of money. It's just not my kind of thing. It's not my boyfriend's thing either... (better for him LOL)  Anyway, but if it IS YOUR kinda thing, I have a little recipe that will give your valentine's day that personal touch. This is a fun project to do with your hubby, or with your kids, nieces, nephews, cousins... etc Its just an all around fun little cake to make. Chocolate chip, cherry cake . May your taste buds be with you!! lol

1 (21-ounce) can cherry pie filling
2 cups mini chocolate chips
1 recipe white cake batter of your choice
1 tablespoon vegetable shortening
1 (10-ounce) jar maraschino cherries with stems, drained and wiped dry
Red food coloring
4 cups vanilla buttercream of your choice
1/2 cup heavy cream, whipped

For the cake:

Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve 1/2 cup (discard remaining cherries). Gently fold cherries and 1/2 cup chips into cake batter. Grease and flour three 8-inch cake pans and divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

For the cherries:

Melt remaining 1 1/2 cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.

For the frosting:

Beat 5 drops red food coloring into buttercream; add more coloring as desired.

To assemble:

Spread 3/4 cup buttercream on bottom cake layer. Repeat with 3/4 cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate with whipped cream and cherries.