Red Velvet Cassata

Yield: 12 servings

Ingredients

Cake

• 1 (7 ounce) package almond paste
• 1 1/3 cups water
• 1 (18.25 ounce) box red velvet cake mix*
• 3 large eggs
• 1/3 cup corn oil

Filling and Frosting

• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container mascarpone cheese
• 3 cups heavy cream, divided
• 1 1/4 cups confectioners' sugar, divided
• 2 teaspoons vanilla extract
• 2 cups strawberries, halved

Instructions

1. Heat oven to 350 degrees F.
2. In bowl, beat almond paste and water for 2 minutes.
3. Add cake mix, eggs and corn oil. On low speed, beat 30 seconds. On medium speed, beat for 2 minutes more.
4. Divide between two 8-inch round cake pans coated with flour-based cooking spray**.
5. Bake for 30 minutes or until done. Cool.
6. Halve cakes. In bowl, beat cream cheese, mascarpone cheese, 1 cup cream, 3/4 cup confectioners' sugar and vanilla extract for 2 minutes.
7. In bowl, beat remaining cream and sugar for 2 minutes, then fold into cream cheese mixture.
8. Place 1 cake layer on plate, top with 1 cup cream mixture.
9. Repeat twice.
10. Coat cake with remaining cream mixture.
11. Top with berries and serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!