So, this is my version of the cake-not quite as dense as Georgia's but still pretty darn tasty. Usually, it gets made as a bundt cake, but I don't have a bundt pan (I know, you are wondering how I could be missing this important tool...me too). So, I did cupcakes instead. Faster, and easy to share.
1 white cake mix
1 C. water
1/2 C. oil
3 whole eggs
3/4 C. sour cream
Mix it up and bake for about 20 minutes for cupcakes (about 45 for a bundt...check the cake mix box). The top of the cake should spring back, or a toothpick should come out pretty clean.
1 stick (1/2 C.) real butter, softened but not too soft
1/2 pkg. cream cheese, softened
1/2 jar marshmallow cream
3 C. powdered sugar
1-2 Tbs. milk
Beat the butter, cream cheese, marshmallow and powdered sugar in the KitchenAid with the paddle mixer (start on low so you don't get powdered sugar all over the kitchen). Add 1 Tbs of milk and whip. Add more milk if you think the frosting is still too thick.
Once the cake has cooled, frost, then serve with whip cream (or ice cream) and fresh berries (although a mix of those frozen berries from Costco is a good substitute).