The chocolate version of the WASC holds up well under fondant. Everyone has liked it when I've made it. You start with a chocolate cake mix and add flour, sugar, eggs, sour cream, a liquid, and flavoring. It's sturdy enough to carve and the recipe is reliable. Just make sure not to over mix it. http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe(You can use any flavor of cake mix as the base.) Is there such as thing as too much chocolate?