Hi and Congrats on your 1st post, Beckup. 
Doctored cake mix recipes suitable for carving:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html
Expanded flavors version of the WASC cake:
http://tinyurl.com/2cu8s4
http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html
http://www.cakecentral.com/cake_recipe-6948--Enhanced-Mix-Recipe.html
http://www.cakecentral.com/cake_recipe-1599-Enhanced-Cake-Formula.html
Scratch pound cake recipes:
http://www.cakecentral.com/cake-decorating-ftopict-469823-.html
Secrets to Cake Carving:
http://forum.cakecentral.com/cake-decorating-ftopict-59361-.html
Everything you ever wanted to know about making & decorating your 1st tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
HTH
Genoise Cake
1/2 quantity will do 8 inch round pan, but you can double triple etc. the recipe (Not from the US, so do't understand the cups of batter per pan way - sorry)
6oz/170 g Butter
6oz/170g Caster Sugar
3 Eggs Beaten lighty
6oz/170g Self-Raising Flour
Cream Butter, add sugar until light & fluffy, add egg little at time & fold in flour.
I also normally add 1 tsp vanilla essence too.
Bake 190degress/375F or Gas 5 20-25 mins
Works everytime. For Carving let it cool, refidgerate & carve next day
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