Mix together all ingredients for the cake.

Grease either two 9-inch pans, or three 6-inch pans.

For 9-inch cakes. spoon 2 cups of batter into each pan. For 6-inch cakes, spoon 1 1/4 cups batter into each pan.

Bake at 350° for 45-50 minutes for 9-inch cakes, and 30-35 minutes for 6-inch cakes.

Cream butter and shortening together.

Add vanilla, cocoa, and 1 Tbsp water. Mix until combined, scraping the edges.

Add in powdered sugar 1 cup at a time.

Add in rest of water 1 Tbsp at a time until you reach desired consistency.

Remove 1 cup frosting. Add extra powdered sugar until frosting is moldable.

Place moldable frosting in piping bag with coupler but no tip.

Between each layer, pipe around the outside edge of the cake to create a barrier.

Fill in with regular frosting, then place next layer on top.

Frost and decorate the outside.