For the cake: Preheat the oven to 350 degrees F. Grease
eight 9-inch cake pans
with cooking spray.
Add the milks, butter, vanilla, salt, eggs
and cake mix to a stand mixer
fitted with a paddle attachment and mix on low speed until fully combined. Evenly divide the cake batter
between the cake pans, about 1/2 cup per pan. Bake until the edges are nicely browned and pulling away from the sides of the pan, 6 to 8 minutes.
Let the cakes
cool on damp kitchen towels.
For the frosting: Meanwhile, heat the sugar, butter, cocoa and evaporated milk
in a medium pot over medium heat, stirring constantly, until thoroughly combined. Let cool about 5 minutes prior to frosting
Once the cakes have cooled, frost and stack each cake layer. Allow to rest about 1 hour before slicing.
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