1 c. commercial 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
Caramel Frosting
Pecan halves (optional)
Powdered sugar (optional)

Combine sour cream and milk; set aside.

Cream butter; gradually add sugar, beating well. Add eggs, one 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 flavorings. 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 on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. If desired, garnish with pecan halves, and sprinkle with powdered sugar. Yield: one 2-layer cake.

CARAMEL FROSTING:

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

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 1/2 cups sugar and flour, stirring well; add milk, and bring to a boil, stirring constantly.

Gradually pour one-fourth hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

Return to heat. Cover mixture; cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter, stirring to blend. Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour). Add vanilla, and beat with a wooden spoon or at medium speed of an electric hand mixer, until spreading consistency. Yield: enough to frost a 2-layer cake.