Here is what the container looks like for those who want to try this out. Instructions on the back were simple enough, here's a link for the recipe just in case you were wondering...
For my first run at this I made a simple 8" round. Here are the pictures of how it turned out.
Turned out & left to cool...
While the cake cooled I got started on the buttercream. When I went into my fridge where I store all my icing I was shocked to find out that there was nothing in there for me to use...for those who know me I always have some type of icing on hand, not this time. No worries I quickly whipped up some chocolate buttercream to stop off this baby!
Once cooled I filled and iced the cake. Seriously delicious looking and super moist.
Now I know the icing isn't on smooth, that's cause I was going for a more rustic look after all this is just a practice cake. When it was all done I stood back and took a look at it and thought that it needed something else, but what? Chocolate cake, chocolate icing, what else.....ALMONDS! Of course it needed almonds, luckily I had some slivered almonds in the pantry; so I threw some into a small pan so they could toast up.
After a quick toasting I let them cool down and then applied them to the sides of the cake.
You can probably see on the sides some exposed cake, that's due to my second lesson. On the recipe it states to let sit in pan for 1 min. then turn out...well I thought that that would be to little time so I let it sit for little less than 5 minutes, it was closer to 3 1/2. Well as you can probably guess it stuck a bit oops :/
How are we gonna learn huh? If you look at a close up pic it looks flawless...and delicious!
Everyone loved it and didn't even notice my glitches, which was a relief to me. Any way hope you guys enjoyed these updates...TTYL!