Cake:

• 3/4 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup baking cocoa
• 3/4 cup boiling water
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Frosting:

• 1 carton (8 oz) whipped cream cheese
• 1 1/4 cups confectioner's sugar, divided
• 2 tsp vanilla extract
• 1 1/2 cups whipping cream
• Maraschino cherries and fresh mint (optional)

Preparation
In a mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in vanilla.  In a bowl, whisk cocoa and water until smooth. Stir in buttermilk. Sift together flour, baking soda, baking power, and salt. Add to creamed mixture alternately with cocoa mixture. Beat all together until smooth. Pour into 3 greased and floured 9" round baking pans.  Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted towards center comes out clean.  Cool for 10 minutes before removing from pans to wire racks. For frosting, beat cream cheese until light. Add 1/2 cup confectioner's sugar; mix well. Add the vanilla, cream, and remaining confectioner's sugar. Beat until frosting reaches desired consistency.  

Place one cooled cake layer on a serving plate and spread with 1/3 of the frosting. Add the second layer and repeat. Add the third and final layer. Garnish with maraschino cherries and fresh mint, if desired.