FROSTING: Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just enough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature. Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges. Yield: 12 servings BAKERS DOZEN FLO BRAKER SHOW #BD1A11, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: BAKERS DOZEN FLO BRAKER SHOW #BD1A11 Posted to MC-Recipe Digest V1 #552 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997