CHOCOLATE LASAGNA

Steps:

• Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
• Allow the cake to cool completely.
• When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
• Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
• Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
• Turn cake out of the pan onto wax paper.
• Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
• Now you're going to cut through the cake twice, creating three layers.
• We'll start at the bottom slice.
• First slide the cake over to the edge of your kitchen counter.
• This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
• Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
• Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
• When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
• Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
• Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
• A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
• Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
• Turn the top section back over onto the bottom layer.
• Again, slice through the top section creating the final two layers.
• Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
• You may, at this point, wish to slice the top into thirds across the width of the cake.
• This makes flipping over the top layer much easier.
• It's also how you're going to slice the cake later, so you'll never see the cuts.
• Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
• Carefully reassemble the top section on the rest of the cake.
• If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
• Throw that slice away.
• Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
• The cake is served as triangular slices.
• So, slice it up by first cutting through the middle of the cake, lengthwise.
• Next cut across the cake through the middle (widthwise) twice.
• Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
• Chill any cake you don't eat that day.