Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
Pour batter into two greased and floured 9-inch round cakepans. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Filling between cake layers. Spread Chocolate Glaze over top of cake, letting excess drip down sides. Chill at least 1 hour. Store in refrigerator.
