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 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt, opt.

Combine sour cream and milk; set aside. Heat oven to 350 degrees. Grease and flour 2 round 9 x 1 1/2 inch pans. Mix butter, sugar, eggs, vanilla and almond extract in large mixer 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 layers with caramel frosting.