Does anyone have one? I do use mixes for many of my cakes, but I prefer baking from scratch when I can, or at least for certain people. 
I'm looking got a vanilla cake that is relatively firm, that will hold up to fondant, or carving if need be.
Thanks.
Pam
I like this one so well I use it for my regular vanilla, however, I can't say how well it will do under carving. As for the fondant, I've never encountered issues with any cake not holding up well to fondant.
www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-233013
I do the flour substitution: omit the xantham gum and use cake flour or AP for the flour. And, of course, I omit the lemon zest and use my regular ingredients.[/url]
http://cakecentral.com/recipes/16363/easy-vanilla-sponge-cake
It's so yummy
US measurements are
2 sticks butter
1 and 1/3 cups sugar
3 and 1/3 cups AP flour
3 tsps baking powder
1/2 cup greek yogurt
Read the comments for more info.
Best to carve when it's frozen. Take the cake out the freezer left it defrost slightly for 10-15 mins then carve.
HTH
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