Almond Cake with Whipped Cream Frosting

Almond Cake

• 8 ounces mascarpone cheese (about 1 cup), softened
• 2 egg whites
• 1/4 cup vegetable oil
• 1 1/2 tablespoons almond extract
• 1 box white cake mix
• 1 cup water

Preheat oven to 350 deg F.

In a large bowl combine the mascarpone cheese, egg whites, vegetable oil and almond extract. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. You can use a mascarpone cheese substitute.

Mascarpone Cheese Substitute

• 1 8oz package of cream cheese
• 1/4 cup heavy whipping cream
• 2 1/2 tablespoons sour cream

You can pour batter into muffin cups-cooking time approximately 18 minutes, or a 9" x 13" cake pan-cooking time approximately 27 minutes.

Stabilized Whipped Cream Frosting

• 1 tsp. unflavored gelatin
• 4 tsp. cold water
• 1 c. heavy whipping cream (at least 24 hours old and very cold)
• 1/4 c. confectioners' sugar
• 1/2 tsp. clear vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.