chocolate cake with cream cheese and chocolate frosting

i came across this pin several months ago and knew instantly that i wanted to make it for my husband's birthday... well his birthday was yesterday so 2 days ago i went to work. i think that it turned out fabulously! my son said that it was better than any cake he ever had! its definitely super sweet so one tiny piece will leave your teeth hurting lol. the original recipe calls for homemade chocolate buttercream frosting but by the time the cake was made and the cream cheese frosting was spread between the layers, i was out of cocoa powder and butter, so jarred frosting it was!

frank's birthday cake(chocolate cake with cream cheese and chocolate frosting)
http://thenonpareilbaker.blogspot.com/2011/09/chocolate-cake-with-cream-cheese.html

2 cups sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla
6 cups powdered sugar
1 jar chocolate frosting
chocolate chips

for the chocolate cake:
Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray and coat with a thin layer of flour.

 In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling(recipe below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.

Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate frosting over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.

Remove the cake from the refrigerator and apply a final layer of chocolate frosting and top with chocolate chips.

for the cream cheese frosting:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla
6 cups powdered sugar

Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.