Hello - I'm doing a purse cake for this weekend, so I am going to be taking 2 10 inch cakes, cutting a little off the top and bottom of each, filling, then standing on end to ice and cover with fondant. Can anyone recommend a good, dense chocolate cake recipe for doing this so the cake doesn't droop and fall apart under the weight of the fondant? Would I just use a "pound cake" type recipe with a box of pudding and an extra egg?

Thanks!!

I use the pudding and extra egg receipe for carved cakes.