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 1/2 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 ----