I agree with the PP. I just use a doctored box cake mix for most of my cakes and just make sure that it's doweled really well and I've never had a problem with buckling or squishing!
My wedding cake was VERY heavy and I just supported and doweled that with kebob skewers and it held no problem!
Briew, here in the UK most cakes are fruit cake or madeira cake which is closer to the pound cake but not the same. Fruit cake, fo obvious reasons, is very good at handling stacking, carving, heavy icing, etc but madeira cake is the next best thing specially if you are going to cover the cake in marzipan first and then sugarpaste. I HATE fruit cake so I'd never use that. Hope that helps!
June
How about the AU mud cakes. 
Here are CC recipes:
(Also includes Mississippi muds.)
http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mud&cat_id=-1&x=38&y=9
HTH
Note: If using boonenati's mud - temp should be 160 not 180.
http://forum.cakecentral.com/cake-decorating-ftopict-30565-.html
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