Prepare Silver White Cake or 1 package (18.5 ounces) white cake mix in 2 round layer pans as directed except fold 2 squares (1 ounce each) unsweetened chocolate, coarsely grated, into batter. Bake as directed, cool.

Fill layers with Dark Chocolate Filling. Frost cake with White Mountain Frosting or 1 package (7.2 ounces) fluffy white frosting mix prepared as directed. Garnish top with Chocolate Curls or grated chocolate.

DARK CHOCOLATE FILLING:

3/4 c. sugar
1/4 c. light cream (20%)
1 tbsp. butter
1 sq. (1 oz.) unsweetened chocolate, cut up
2 egg yolks, beaten

Mix sugar, cream, butter and chocolate in saucepan. Cook over medium heat, stirring constantly, until butter and chocolate are melted. Gradually stir in at least half of the hot mixture in saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; cool without stirring.

Chocolate Curls: With a vegetable parer or thin, sharp knife, slice across block of sweet milk chocolate with long, thin strokes. Large-size milk chocolate candy bars can also be used.

NOTE: For cakes in reserve: Put unfrosted cakes into the freezer without wrapping; when they are frozen firm, freezer-wrap and store them. They will keep up to 6 months. If you are freezing a frosted cake, put cake in box (to prevent crushing), wrap the box and freeze. Frozen cakes slice easily. Or cut your cake into family-size portions or into single slices before freezing. You can keep frosted cakes up to 3 months.