1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant buttercream mix
1 teaspoon vanilla extract
1 egg
1 cup boiling water
1 (3 ounce) package cream cheese
1 teaspoon almond extract
1 1/4 cups chopped fresh spinach
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together the cake mix and buttercream mix. Make a well in the center and pour in the egg, water, cream cheese, almond extract, spinach, oil, parsley, parsley, nutmeg and chopped fresh spinach. Mix with a wooden spoon until the mixture is smooth.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.