I use one from wilton with some success...though at my altitude (4800) I have issues getting it to bake evenly. It is solid enough for stacking, and tastes very much of almond.
Here is the link!
http://www.wilton.com/recipe/Butter-Cake
Also, I have made Toba Garrett's "Moist Yellow Cake" and it seems to have superiority with regards to texture. I added (don't freak out here) 1c finely shredded zucchini for moisture and it worked incredibly. I made it a second time without the zucchini and while not dry, it was not moist enough for my tastes. That cake with the zucchini is the closest I have ever gotten to a boxed mix, btw. You won't be able to find a single piece in the cake, nobody will know!
Find Toba's recipe here:
http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358
Let me know how it goes!
Jemoiselle
http://www.dianasdesserts.com/index.cfm?fuseaction=cookbooks.domesticGoddess
This recipe by Nigella Lawson is my favourite. Definitely worth a try. I have also used it successfuly in stacked fondant cakes.
If you are happy with your basic vanilla recipe then just substitute some of the flour for ground almons and add some flaked almonds and some paste, That will make it taste almondy and also contain almonds.
The recipe for almond cake on the Solo Almond Paste can gets rave reviews for rich almond flavor (I've also seen it on the Solo Foods website and at all the recipe sharing sites like Cooks.com.) The only thing is that the directions say to bake it in a Bundt or tube pan, and I don't know if it would translate well to a layer cake. It appears to have a denser, more pound-cake-like texture, which means it would hold up to the weight of fondant.
Thanks everyone for their replies/suggestions. I have thought about just adding some almonds and paste to my vanilla cake....we'll see. I was looking at this recipe here...
http://cakecentral.com/recipes/15334/almond-cake-2
Thanks,
Norma 
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