12 oz. semi-sweet chocolate chips (2 cups)
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 a 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 plate, spreading 1/4 cup frosting between layers (1/2 cup total). Cover sides and top with remaining frosting. Lightly run tines of a fork lengthwise over surface of frosting. Refrigerate until 30 minutes before serving. Garnish with whipped cream and chocolate curls. Refrigerate leftovers. Makes 10 (1 inch) slices.