2 to 2 1/2 Cups powdered sugar
1 Stick butter (softened)
1/2 Teaspoon rum extract
1/4 Cup light rum
1 Large loaf angel food cake
1 8 1/4 oz. jar dry roasted, skinless cashews (finely chopped)
Cream sugar and butter in mixing bowl. Beat in extract. Slowly add enough rum to achieve spreading consistency. Cut cake into 2 inch cubes and frost on all sides. Sprinkle with chopped nuts. Refrigerate until ready to use.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!