Red Velvet Cassata

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

Heat oven to 350 degrees F.

In bowl, beat almond paste and water for 2 minutes. Add cake mix, eggs and corn oil. On low speed, beat 30 seconds. On medium speed, beat 2 minutes more. Divide between two 8-inch round cake pans coated with flour based cooking spray.

Bake 30 minutes or until done. Cool.

Halve cakes. In bowl, beat cream cheese, mascarpone cheese, 1 cup cream, 3/4 cup confectioners' sugar and vanilla extract for 2 minutes.

In bowl, beat remaining cream and sugar for 2 minutes, then fold into cream cheese mixture.

Place 1 cake layer on plate, top with 1 cup cream mixture. Repeat twice. Coat cake with remaining cream mixture. Top with berries and serve.

Makes 12 servings.