Preheat the oven to fan assisted 160C / 180C / 350F / gas mark 4 and grease two 20cm / 8 inch cake tins.

Combine the cake mix, water, vegetable oil and eggs in a large bowl and whisk for two mins until smooth and creamy.

Divide the cake mix evenly between both cake tins and bake for 24-28 minutes until a rounded knife inserted into the centre of the cake comes out clean.

Allow to cool slightly in the tins before turning the cakes out onto a wire rack to cool completely.

Spread half the cream cheese icing on the top of one cake, place the second cake on top and spread the rest of the icing on top.