I've been playing with some recipes and just wondered what you use for your basic cake when carving? Seems that just using a box mix isn't a problem, but once I start with larger carving, I'm thinking I may want something more sturdy.
Try this recipe: http://www.cakesandmore.org/blog/2008/09/chocolate-mud-cake-with-ferrero-rocher-filling/
It is a chocolate mudcake. Not only does it taste devine, it is really dense and great for carving.