1 c. sour cream
1/4 c. milk
2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
2 3/4 all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt (optional)

Combine sour cream and milk; set aside. Heat oven to 350°F. Grease and flour 2 round 9 x 1 1/2-inches. Mix butter, sugar, eggs, vanilla and almond extract in large mixing bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Combine flour, baking powder and salt. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into prepared pans.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool layers 10 minutes; remove from pans and cool completely. Fill and frost layer with Caramel Frosting.

Caramel Frosting:

1 c. sugar
1 c. firmly packed brown sugar
2/3 c. sweet or dairy sour cream
1 tsp. vanilla extract

Combine sugars and cream in saucepan. Heat slowly, stirring until dissolved. Cook to the soft-ball stage (234°F). Do not stir while cooking. Remove from heat; cool to lukewarm (110°F). Add vanilla extract. Beat until thick and creamy. If necessary, thin with a few drops of cream.

Tip: One-fourth cup of chopped nuts may be added to frosting before spreading.