September 13 is a big day for chocolate lovers -- it's the birthday of both candy king Milton S. Hershey and Roald Dahl (author of Charlie and the Chocolate Factory). Celebrate the day with this easy but delectable chocolate frosting. It's great on cakes, brownies, cupcakes -- or straight out of the bowl.

Ganache Frosting

6 ounces bittersweet or semisweet chocolate, finely chopped

1/4 cup whipping cream

3 tablespoons butter, softened

1. Melt the chocolate and whipping cream together in the top of a double boiler over warm water or in a microwave oven on low power for 30-second bursts. Stir often with a rubber spatula to ensure even melting. When the mixture is smooth, remove the top pan of the double boiler and wipe the bottom and sides very dry. Transfer the mixture to another bowl, cover tightly with plastic wrap, and chill until thick, but not stiff, about 1 hour.

2. Using a mixer, beat the butter in a mixing bowl until fluffy, about a minute. With the mixer on low speed add the chocolate and cream mixture in two stages. Blend for no longer than 1 minute or the chocolate may curdle.