Using 1", 4" and 6" circular cutters, divide each cake layer into 1" rings. See photos.
Alternating colors and sizes make your first chessboard layer by piecing together the largest white cake ring, the 2nd largest black cake ring, the 3rd largest white cake ring and finally the smallest black cake ring. Your first layer is complete.
For the glaze, melt the butter and chocolate chips in a saucepan over low heat. Remove from heat and add confectioners sugar and milk. Once thoroughly combined and smooth, pour into a pastry bag with a large tip opening.
Drizzle the chocolate glaze over the first alternating ring layer of cake.
For your second layer: piece together the rings, starting with the largest black cake ring, the 2nd largest white cake ring, the 3rd largest black cake ring and finally the smallest white cake ring. Your first layer is complete. Drizzle the glaze over the second layer of cake rings.
Repeat the first two layers, glazing in between each.
For the White Icing: cream together the cream cheese, butter and shortening. Slowly add 2 cups of confectioners sugar. Add milk and whisk until smooth. Slowly add the remaining two cups of sugar.
Frost the cake and serve!