Cashew Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package butter recipe cake mix
1 cup butter, softened and divided
2/3 cup water
3 eggs
1 teaspoon almond extract
4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon rum extract
1 cup finely crushed cashew nuts
whole cashew nuts (to garnish)

Preparation

Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
Pour the batter into the prepared cake pans, dividing evenly.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cool, then remove from the pans to cool completely.
Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
Stir in the crushed cashews until mixed through.
Place 1 cake layer upside down on a serving plate and frost the top.
Place the second layer over the first and frost the top and sides of the cake completely.
Garnish with the whole cashews then cover loosely and chill until ready to serve.