Bake and cool 9 in. hexagon cake.
Use firm-textured batter, such as pound cake. Cake
is one layer, 2 in. high. Level cake. Use knife to cut
vertically in half.
Prepare chocolate buttercream icing following recipe
directions. Use spatula and chocolate buttercream
to ice leveled side of one half smooth. Stack halves
together. Position cake upright, leveled sides together,
narrow end down, on foil-wrapped cake board cut to
8 in. x 5 1/2 in. Use spatula and chocolate buttercream
to ice entire cake smooth.