Frosting:
1 pkg. (6 oz.) semi-sweet chocolate pieces
1/2 c. light cream
1 c. butter
2 1/2 c. confectioners' sugar
Filling:
1 c. heavy cream
1/4 c. confectioners' sugar
1 tsp. vanilla

In medium saucepan combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat with wire whisk. Blend 2 1/2 cups sugar. In bowl set over ice. Beat until it holds shape.

Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake on plate place a layer of cake spread with half of cream. Place second layer top side down. Spread with rest of cream. Place third cake and frost. Refrigerate at least 1 hour.