In a pot, slowly heat the whipping cream. When almost at a boil remove from heat and add the butter and chocolate chips. Mix with a whisk until everything is melted and smooth. You can choose milk or semi sweet chocolate chips.

Put cream in fridge until cooled completely.

Preheat oven to 375°F

With a mixer, whip egg yolks, vanilla and sugar until peaks form.

Combine all dry ingredients. Starch can be substituted with 1/2 cup of flour.

While mixing, add melded butter to egg yolks

Alternating with the milk, add the dry ingredients while constantly mixing.

Whip the egg whites until peaks form.

Grease the bottom of a round cake pan and fill in batter. Bake for 25-35 minutes. The cake is done when a toothpick test comes out clean.

Remove cake from pan an put on cooling rack.

Take cream out of fridge and whip with mixer until peaks form.

Slice cake into 3 layers. Spread cherry pie filling on first layer.

Put 2nd layer on top and spread a layer of frosting, about 1/4" thick on top. Finish with 3rd layer and dirty ice the cake.

Finish frosting the cake with the remaining frosting and sprinkle with chocolate shavings.