1 cup sour cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2-3/4 cups all-purpose flour 2 teaspoons baking powder

1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel Frosting pecan halves powdered sugar

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 F. for 30 to 35 minutes or until a toothpick 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. Garnish with pecan halves and sprinkle with powdered sugar.

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