6 oz. pkg. semi-sweet chocolate chips
1/2 c. light cream or milk
1 c. butter
2 1/2 c. unsifted powdered sugar
1 c. heavy cream, chilled
1/4 c. unsifted powdered sugar
1 tsp. vanilla

For frosting: In medium sauce pan, combine chocolate chips, cream and butter. Stir over medium heat until smooth, stirring constantly. Remove from heat, blend or whip in powdered sugar. In bowl, over ice, beat until holds shape or refrigerate and then beat until holds shape. For filling: Whip cream with sugar and vanilla; refrigerate. Place whip cream between cake layers.