Coat the inside of a Bundt or tube pan with vegetable cooking spray. Dust with flour, tapping out any excess. Set aside.

In a large glass or ceramic mixing bowl, use a hand mixer to blend oil, eggs, and vanilla. Add flour, baking soda, salt, and cocoa. Mix thoroughly. Batter will be dry. Fold in yoghurt and mix until smooth.

Pour batter into Bundt pan and bake at 350ºF for 35 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.

Allow cake to cool completely before cutting it in half horizontally for filling.

To make the filling: In a medium glass or ceramic mixing bowl, fold together 1½ cups of the pie filling, yoghurt, and whipped topping. Spread mixture on the bottom half of the sliced cake and replace top half. Garnish top of cake with the remaining cherry pie filling. Cover and chill 2 to 3 hours before serving.

Makes 10 to 12 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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