1 cup sour cream 1 1/2 tsp. salt

1 1/4 cup milk 1 tsp vanilla extract

1 cup butter, softened 1 tsp. rum extract

2 cups sugar Caramel Frosting

4 eggs Pecan halves (optional)

2 3/4 cups all-purpose flour Powdered sugar (optional)

2 tsp. baking powder

Combine sour cream and milk; set mixture aside.

Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. 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 pan 10 minutes; remove from pans; 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 powered sugar. Yield: one 2-layer cake.

3 cups sugar, divided 3/4 cup butter or margarine

1 tablespoon all-purpose flour 1 tsp. vanilla extract

1 cup milk

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 in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly.

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

Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 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 mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency. Yield enough to frost a 2-layer cake.