I used 4 box cake mixes, altered using this WASC recipe:
White Almond Sour Cream (WASC) Cake
1 box mix
1 cup sugar
1 cup flour
1/8 tsp salt
1 cup sour cream
1 cup water
3 large eggs
1 tbsp flavoring extract
Pre-heat oven to 300.
Thoroughly mix dry ingredients in large bowl. In large mixer bowl combine wet ingredients. Put 1/2 of the dry mixture into the mixer bowl with the wet ingredients and mix on medium until all ingredients in bowl are wet (will still be a little lumpy.) I use the whisk beater on the mixer. Then add in the rest of the dry mix and mix on medium-high until well mixed and no lumps, about 2 minutes, scraping the sides of the bowl once or twice. Pour into prepared pans. I like to brush my pans with a mixture of equal parts shortening, canola oil and flour.
Bake at 300 for 20-30 minutes, depending on the size of the cake, then turn the oven up to 325 and bake for an equal amount of time.
I made two 9"x13" cakes and four 8" round cakes.
I used homemade marshmallow fondant using Elizabeth Marek's recipe, which can be found here: