Chocolate Lasagna

Cake:
1- 18.25 oz box dark chocolate or chocolate fudge cake mix
1 1/4 c water
1/3 c vegetable oil
3 eggs
2 tsp cherry extract
vegetable shortening

Buttercream frosting:
1 1/2 c butter, softened
4 c powdered sugar
1/4 c milk
1/2 tsp vanilla extract

4 oz semi-sweet chocolate, chilled

Make cake in 13x9 pan by following directions on box of cake mix, but add cherry extract to the mix.   Pour batter into pan greased generously with shortening.   Allow cake to cook completely.
When cake is cool, make buttercream frosting by first whipping the soft butter on high.    Add 2 c of powdered sugar and mix well.  Then add remaining powdered sugar.   Add milk and vanilla and mix on high speed for 2 min or until frosting is smooth and creamy.
Carefully turn out cake from pan onto wax paper.   Carefully slice cake into 3 layers, turning wax paper underneath to reach all sides of the cake.
Layer cake, then add a layer of frosting.   Sprinkle chilled chocolate bits over frosting.  Add another layer of cake/frosting/chocolate bits and finish with final layer.   Keep chilled.