Preheat oven to 350 degrees. Oil or butter two 8â round cake pans. Combine all ingredients in a bowl and beat until smooth. Evenly divide batter into both pans. Bake for 30 minutes. Cool and gently remove cake from the pans. Really, it holds together well. Just use normal gentleness, no need to get nervous. In a large bowl, beat together cream cheese and butter until smooth. Add cocoa powder and water. Beat again until smooth. Add powdered sugar in batches, about 1 cup at a time. It will be a cloudy mess if you try to beat all the powdered sugar in at once. Note: if the cocoa and/or powdered sugar are clumpy, press them through a mesh strainer before beating into the butter mixture. This will ensure smooth frosting. Put one cake layer, shiny side up on a serving plate. To keep the serving plate clean, tuck four 3â wide strips of waxed paper under the cake so the plate is covered. Put about 1 cup of frosting on top of the bottom layer and smooth so it goes over the edge a bit. Put the next layer, shiny side up again, and top with more frosting. Smooth it the same. Add frosting to the sides and smooth all the way around. Carefully remove the waxed paper. Enjoy!