1box (15.25 ounces)chocolate cake mix(I like the Betty Crocker brand)
eggs, oil and water called for on back of cake mix box
White Vanilla Cream Frosting:
3/4cupsalted butter, softened
1/2cupsalted butter, softened
3/4cupunsweetened cocoa powder
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Prepare cake mix according to its package directions. Divide batter evenly between the two prepared pans. Bake according to cake mix instructions.Let cakes cool for 10 minutes in the pans, then carefully remove cakes and let cool on a cooling rack for 1 hour. Once cakes are completely cooled, cut them each in half, horizontally, creating two cake layers. You will have 4 thin cake layers total.
White Vanilla Cream Frosting: With an electric hand mixer, mix the softened butter and milk together until combined. Add in the vanilla. Mix again. Slowly add in the powdered sugar one cup at a time. Beat on medium speed for 5 to 10 minutes or until creamy and combined. (If the frosting seems thick you can always add a little more milk.)
Chocolate Frosting:Beat the butter and vanilla together until combined. Slowly beat in the cocoa on low speed. Once cocoa is thoroughly mixed in, start slowly adding in the water, 1 tablespoon at a time, and the powdered sugar, one cup a time. Mix together until you get a creamy frosting. (You may not need to use all of the water.)
Place one cake layer on a cake plate or stand. Take 1/3 of the vanilla cream frosting and spread it evenly over the top. Repeat with the next two cake layers and vanilla frosting.Place the last cake layer on the very top. Spread the chocolate frosting all over the top and the sides of the cake. Spreading out smooth and evenly. Slice cake and enjoy!
Cover and refrigerate any leftovers for up to 3 days.