The Cunning Whisk

The use of box mix should never be shunned, especially when you aren’t going to be following the directions. I like to think of it as really fancy pre-mixed flour. Especially Funfetti. It’s my favorite. :)

INGREDIENTS:
1 box Betty Crocker White Cake mix
1 c. whole buttermilk
1/2 c. water
3 large eggs
1/4 tsp. almond extract
1/2 c. vegetable oil
Mascapone Icing
Slivered almonds

DIRECTIONS:
Preheat oven to 350F. Grease and flour two 9 inch round pans.

Whisk together milk, eggs, oil, flavoring and water. Slowly add to cake mix. Do not over beat! Pour evenly into prepared pans and bake for approximately 25 minutes. Remove from oven and place on wire racks, allowing layers to cool COMPLETELY. Let me reitterate for your own good: COMPLETELY.

Thickly fill COMPLETELY cooled layers with. Mascapone Icing. Assemble and use remaining cream to frost the exterior. Thinly coat the sides of the cake with slivered almonds. Decorate the top with whipped cream, maraschino cherries and whole almonds. Keep in the refrigerator until time to serve.

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Ingredients:
1 1/2 c. heavy cream
2 lg. eggs
1/4 tsp almond extract
4 Tbsp + 2 Tbsp sugar
< 1/4 tsp cinnamon
< 1/2 tsp butter flavoring
3 yellow nectarines
8 slices white bread, cubed

Directions:
Preheat oven to 350F.

Peel and shred the meat of 3 nectarines with 2 tablespoons of sugar. Spread along the bottom of a casserole dish.

Combine cream, eggs, extract, flavoring remaining sugar and cinnamon in a heavy saucepan. Cook over medium heat, stirring constantly, for about 15 minutes or until thickened. Pour over cubed bread and mix until mostly (but not completely) mush. Layer bread mixture over nectarines. Bake for 20 minutes. Break up crust with a spoon, then return to oven for an additional 10 minutes.

Serve with whipped cream. Would also be nice with sliced almonds sprinked on top before baking.

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