1 (8 oz.) carton sour cream
1/4 c. milk
1 c. butter, softened
2 c. sugar
4 eggs
2 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. rum extract (opt.)
Caramel Frosting

Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and, if desired, rum extract.

Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Yield: 1 (2 layer) cake.

CARAMEL FROSTING:

3 c. sugar, divided
3/4 c. milk
1 egg, beaten
Pinch of salt
1/2 c. butter, cut up

Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 2 1/2 cups sugar, milk, beaten egg and salt, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.)

Cook over medium heat, stirring frequently, until a candy thermometer registers 230 degrees (about 15 to 20 minutes).