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Easy Pound Cake Torte

1 (12-ounce) package miniature milk chocolate chips - divided use
1/3 cup plus 1/2 cup heavy or whipping cream - divided use
2 teaspoons butter
1/2 teaspoon vanilla extract
1 (10.3/4 ounce) frozen loaf pound cake, partially thawed

1. Set aside 2 tablespoons of the miniature chocolate chips.
2. Combine remaining chocolate chips and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat.
3. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.
4. Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup chocolate mixture over layer; top with second layer and spread with 1/3 cup mixture. Place remaining layer on top.
5. Beat remaining 1/2 cup whipping cream until thickened; fold in remaining chocolate mixture. Refrigerate a few minutes if neeeded. Frost top, sides and ends of torte. Garnish top with remaining 2 tablespoons miniature chocolate chips.
6. Refrigerate torte several hours before serving.

Makes 8 servings.