Triple Layer Brownie Cake

1-1/2 cups butter (no substitutes)
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt

FROSTING:
2 packages (8 ounces each) semisweet baking chocolate
3 cups whipping cream
2 milk chocolate candy bars (1.55 ounces each), shaved

In a microwave or double boiler, melt butler and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. Pour into three greased and floured 9-in. round cake pans. Bake at 350 for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.

Yield: 16-20 servings.