We prefer this all-star cake recipe without almond extract and with butter cake mix rather than white. We own a 4-star b&b and it has been wedding cake many times. For family we use 2 boxes of mix and double the icing mix. For our own kitchen and lots of teen-age boys, we cook it as one sheet cake in a large lasagna pan. We divide the sheet cake (using our dental floss technique) to make two layers. We mix all the icing ingredients except the whipped topping and reserve 2-3 cups of that for the middle of the cake. Then we add the whipped topping in the remaining icing and put it on the top of the sheet. Makes about 16 generous servings and lasts a week in the fridge but about 36 hours in our house.