Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.

Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.

Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.

Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.

Drizzle with Chocolate Ganache. Decorate as desired. Makes 6 servings.

Bring 1-1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocoIate and 6 squares semisweet chocolate; stir until smooth. Add 1-1/2 teaspoons vanilla. Cover; let stand 30 minutes or until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup, and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).

Melt 4 squares (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above, beating in chocolate with vanilla (step 2). Bake as directed Drizzle with Confectionsers' Glaze.

Beat 2 cups sifted confectioners' sugar, 2 to 2-1/2 tablespoons milk and 1/4 teaspoon salt in small bowl until smooth.