1.   Firmly pack ice cream into a foil-lined 9" round cake pan. Cover and freeze about 2 hours. Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla.

2.   Beat on medium speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9" round cake pans. Bake at 350F for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely.

3.  Place 1 cake layer upside down on serving plate; top with ice cream unmoulded from cake pan. Place second cake layer top side up over ice cream layer. Gently spread whipped
cream on top and sides of cake.

4.   With decorator's tube or spoon, make border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least one hour before serving. Note: To sour milk, use 1 Tbsp vinegar and enough milk to equal 1 cup.