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1
Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
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2
In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
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3
Pour the batter into the prepared cake pans, dividing evenly.
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4
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
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5
Let cool, then remove from the pans to cool completely.
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6
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.
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7
Stir in the crushed cashews until mixed through.
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8
Place 1 cake layer upside down on a serving plate and frost the top.
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9
Place the second layer over the first and frost the top and sides of the cake completely.
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10
Garnish with the whole cashews then cover loosely and chill until ready to serve.
