1Preheat oven to 350 degrees.
Coat 3 layer pans (8 inch) with cooking spray.
Combine all dry ingredients in a large mixing bowl.
Add milk, oil, vanilla, and eggs.
Mix thoroughly, then add the boiling water.
Divide evenly among the baking pans.
Bake for 25-35 minutes.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Wrap in plastic wrap and refrigerate for several hours.
2Cream Cheese Filling
Beat the cream cheese and butter on medium speed for one minute. Add the vanilla and beat for another minute. Add the sugar, 1/2 cup at a time, and beat on low speed until well combined. Mix for two minutes more on medium speed.
3Chocolate Buttercream Frosting
Combine the powdered sugar and cocoa powder in bowl. Beat the butter on medium speed for one minute, then add the sugar/cocoa combination 1/2 cup at a time, stopping halfway to add the milk and vanilla. Beat at medium speed for two minutes or until fluffy.
4Remove cake from refrigerator, and place first layer on plate. Add layer of cream cheese filling and a second cake layer. Repeat. Don't, however, add cream cheese to the top of the cake.
5Add a crumb coat (thin layer, doesn't have to look pretty) of buttercream frosting to the sides and top of cake and return to the refrigerator for 30 minutes. Add the final coat of buttercream and embellish as desired.