12 oz. semi-sweet chocolate chips (2 c.)
4 lg. egg yolks
3 tbsp. boiling water
2 tsp. vanilla extract
1/2 c. butter, softened
1 (16 oz.) frozen pound cake, thawed
Whipped cream
Chocolate curls

Melt chocolate chips over very low heat. Transfer to small bowl. Beat in egg yolks, then boiling water and vanilla with electric mixer. Beat in butter 1 tablespoon at a time. Beat on medium speed until smooth. Chill slightly if too soft to spread. Cut pound cake horizontally to make three equal layers.

Stack layers on serving place, spreading 1/4 cup frosting between layers. Cover sides and top with remaining frosting. Lightly run tines of a fork lengthwise over surface of frosting. Refrigerate 30 minutes before serving. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.