1 cake mix or 2 cake mixes for large group (for 1 mix, make layered or divide 1 oblong; for 2 mixes, bake 2 oblong cakes or two 11-inch round pans)
1 to 1 1/2 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla (optional)
1 (6 oz.) pkg. chocolate chips
1/2 c. light cream or milk
1 c. butter
2 1/2 c. unsifted powdered sugar

Bake cakes and cool. Whip the whipping cream; add 1/4 cup powdered sugar and vanilla. Beat until stiff. Spread whipped cream between layers of cake. Refrigerate while making frosting.

In medium saucepan (I use microwave), combine chocolate chips, light cream and butter. Stir over medium heat until smooth. Remove from heat. With wire whisk, blend in 2 1/2 cups powdered sugar. Put frosting in freezer or set bowl of frosting in another bowl of ice to set, checking often. When frosting starts to set up, mix, then frost, starting with sides first to cover cream.