I am still pretty new at this myself but from reading the forums, I can say that the White Almond Sour Cream cake is good for carving. I tried the recipe a few times and everyone always LOVES the taste and texture although I haven't carved a cake yet, but the texture is moist yet sturdy. You can find the recipe here on cc in the recipes section. It is referred to alot on CC as WASC.
I hope this helps! 
Cake can and should taste much better than a boxed mix, but still be easy. That is why I love WASC cake. It uses box mix as a base and then you "doctor" it so to speak.
You can find the recipe here http://www.recipezaar.com/69630 - I love the versitility and the taste of this cake. It's great for stacking, carving or just to eat with some buttercream ( 
).
There are also TONS of great cake recipes in the recipe section here on CC.
Good Luck and Happy Baking
Thanks for sharing the WASC recipe with us newbies! I see so many recipes that I'm not sure which ones to try, but this one looks like a sure winner. There's a link on RecipeZaar to Donna M's "Extra Special Buttercream Icing" that got great reviews, too.) I think I'll try them together
Sugarshacks recipe is AWESOME as well plus you get super smooth icing.
WASC I just tried it (looks at the half slice sitting in front of me) yummy and moist... not sure about carving... but looks like it should hold up
Good luck.
I've tried and like the WASC cake, but I dont think you could carve it. I would suggest something a little bit more dense. I tried this recipe from Emeril Lagasee not too long ago and it holds together really well, plus it has a very nice flavor. It tastes nothing like a boxed cake.
http://www.foodnetwork.com/recipes/emeril-lagasse/devils-food-cake-with-vanilla-buttercream-icing-recipe/index.html
btw, the icing wasn't that great. I suggest an Italian Meringue buttercrean instead.
Sugarshacks recipe is AWESOME as well plus you get super smooth icing.
WASC I just tried it (looks at the half slice sitting in front of me) yummy and moist... not sure about carving... but looks like it should hold up
Good luck.
I use WASC for all my carving. Just be sure it is chilled well.
The link to the WASC recipe on here is the exact recipe that I have been using for years, and it does carve well, especially if you put it in the freezer for about 20-30 min, or until almost frozen. Use the White chocolate option and it is terrific for carving. The chocolate gives it that extra firmness and a delicious flavor.
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