spatula; 4. Remove from pans; cool on racks. Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth. Remove from heat. With whisk, blend in 2.5 cups confectioners' sugar. In bowl set over ice(I use ice cubes) beat until it holds shape. Filling: whip cream with sugar and vanilla;refrigerate. To assemble cake: On plate place a layer, top side down;spread with half of cream. Place second layer, top side down;spread with rest of cream. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife;slice with a sawing motion. And forget the swirls. I think it looks gourmet just to spread the frosting. It dries really dark and looks cool. Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.JM ----