1/4 c. arrow choclair
1/4 c. heavy cream
1 c. semi sweet bits
1/4 c. soft butter
4 eggs yolks
2 tbsp. powdered sugar
1 tsp. vanilla
1 (10 oz.) pound cake

Warm choclair and cream. Place all of ingredients except cake, in blender. Blend until smooth and creamy. Chill until spreading consistency (30 minutes). Cut cake in 6 layers. Spread inbetween layers and all over. Refrigerate overnight.