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

Combine sour cream and milk; set side. Heat oven to 350 degrees. Grease and flour 2 round 9 x 11 x 2-inch pans. Mix butter, sugar, eggs, and vanilla and almond extracts in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes.

Combine flour, baking powder and salt; add to creamed mixed 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 layers with Caramel Frosting.

CARAMEL FROSTING:

3 c. sugar, divided
1 tbsp. all-purpose flour
1 c. milk
3/4 c. butter
1 tsp. vanilla

Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.

Combine remaining 2/3 cups sugar and flour in a bowl, stirring well; add milk and in a saucepan, bring to a boil, stirring constantly. Gradually pour 1/4 hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump), butter and vanilla, and continue stirring until smooth.