Red Velvet Cassata

• 1 (7 ounce) package almond paste (like Odense)
• 1 1/3 cups water
• 1 (16 ounce) box red velvet cake mix
• 3 large eggs
• 1/3 cup corn oil (I prefer canola, so use your preference)
• 1 (8 ounce) package reduced-fat 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

1. Heat oven to 350u0b0F.
2. In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
3. Add next 3 ingredients (cake mix, eggs and oil).
4. On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
5. Divide between two 8-inch round cake pans coated with flour based cooking spray.
6. Bake for 30 minutes or until tester comes out clean; cool on rack.
7. Halve cakes.
8. In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
9. Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
10. Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
11. Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
12. Enjoy! ;).

almond paste, water, red velvet cake mix, eggs, corn oil, cream cheese, mascarpone cheese, heavy cream, sugar, vanilla, strawberries

Taken from www.food.com/recipe/red-velvet-cassata-289916 (may not work)