Ingredients:
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.
16 servings.
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