I work retial adn the cake I am used to using is a dense and easy to carve cake. Not the best tasting 
but really good for carving. When I bake at home the cake is WAY too soft to ice without getting tons of crumbs or falling apart. I like box mixes. Is there a way to alter it to make it firmer. I treid the extra egg idea, it was not enough. 
Thanks for the help. 
Korkyo
Try using the WASC cake everyone talks about http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html
I have used it and it carves better than regular box mix. Also decrease the liquid in a regular mix so that the batter is denser that helps also[/url]
Put your cake in the freezer, it will make sculpting much easier!
try a boxed mix mixed with a pound cake or pound cake mix alone, that's what I used for my dog cake and I had no issues with crumbling at all. It's doweled but no rounds between the layers.
When you add the pound cake mix to your other mix, do you add the same amounts of wet ingredients that both boxes call for?
I think I may try this, I need to make a more firm cake in a few weeks and this sounds like a good idea.
yes, same amount of wet ingredients called for on both boxes.
Great, thanks.... I will have to try this!
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