Caramel Cake

• 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)

1. Combine sour cream and milk; set mixture aside.
2. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture.
5. Mix after each addition.
6. Stir in flavorings.
7. Pour batter into 2 greased and floured 9-inch round cake pans; bake at 350u0b0 for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean.
8. Cool in pans 10 minutes; remove from pans.
9. Cool on wire racks.
10. Spread Caramel Frosting between layers and on top and sides of cake.
11. If desired, garnish with pecan halves, and sprinkle with powdered sugar.
12. Yields one 2-layer cake.

sour cream, milk, butter, sugar, eggs, flour, baking powder, salt, vanilla extract, rum, caramel frosting, pecan, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519119 (may not work)