kuki, the WASC or white almond sour cream is a good white cake from a mix.. I made it one time but others here rave about it
i use the cake extender with reg boxed dh cake mix...i get RAVE reviews!
I use the cake extender recipe it's great.
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
The recipe calls for 8 oz of yogurt, I have dont this recpe twice before I realize I was using 6 oz vanilla yogurt.
It still worked out great. I made lemon cake today and used lemon yogurt and it was great. I made my familly 4 mini cupcakes and they loved them.
Good Luck.
I have to make my first white cake this week as well. White cake, lemon filling. In reading the cake extender recipe as well as Super Enhanced Cake Formula, they call for additional eggs. Do you just use the egg whites for white cake, or the whole egg?
Thanks for the input. 
Yes, when the cake only calls for egg whites I have only used extra egg white. I get my eggs from Costco and they are extra large(I use 4 whites). So if you are using just large eggs, I would probably add 1 more egg white (5 total) just to be safe. 
Dont forget to build you dam around the edge of the cake before you fill. I forgot with a cake I did 3 weeks ago, raspberry filling, I took 3 coats of icing on the sides to not see the pink come through. (it was late and I'm pregnant. That's my story and I'm sticking to it! 
I will be torting a cake for us to tomorrow using mortar recipe - 3 parts cake and 1 part BC for making the dam. 
Check out this post for details.
http://www.cakecentral.com/cake-decorating-ftopict-276023-mortar.html
Good Luck. 
For your future reference - here's a multi-linked thread on doctoring cake mixes.
Includes all the cake mix enhancer and extender recipes, as well as anything ever thought of to add to cake mix.
http://forum.cakecentral.com/cake-decorating-ftopicp-2047091-.html
HTH
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