1Prepare the boxed cake mix according to instructions on the back.
Divide the batter into 2 separate greased and lightly floured small round metal cake pans.( add a small bit more batter in one of them)
Set out the cream cheese to get to room temperature and soften while the cake bakes.
Now Bake cake until knife or toothpick inserted in center comes out clear.
Set aside to cool for a couple of hours.
2While cake is cooling prepare the filling.
Using a mixer starting on low speed, add the butter, the sugar, the vanilla, and slowly add pieces of the cream cheese. Turn up to medium speed and mix until well blended.
Set filling aside in a small bowl in the fridge until needed.
3Now making the frosting.
Slowly combine your ingredients the same way as you would have done with the filling.
when blended well and the frosting is smooth and fluffy, refrigerate it until needed.
4Using a large plate place over the cake pan holding firmly and carefully, then quickly flip it over. Carefully set it down and tap the bottom of the pan to loosen the cake on all sides. Slowly lift. Your cake should have come out fairly clean if it completely cooled.
Do this with the pan as well.
5Take the larger cake ( the pan you put the extra bit of batter in) and with a serrated knife slice a thin layer off the top so its flat across. This is done so the layers stack evenly. This is only done with the bottom layer.
Take the sliced layer and place it on the cake holder you will be using or leave it on the plate if you choose to serve your cake that way.
Now get out the cake filling and generously spread over the top of the cake layer.
Now lay the second layer on top.
You may choose to use the serrated knife even out the edges around the cake for a flatter surface.
Now spread the frosting covering the entire cake.
This cake should be kept cold due to the cream cheese.