1. Combine sour cream and milk.

2. Cream butter; gradually add sugar, beating well a t medium speed of an electric mixer.

3. Add eggs, one at a time, beating well aft er 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 ad dition.

6. Stir in vanilla and, if desired, rum extract.

7. Pour batter into 2 greased and floured 9-inch round cakepans.

8. Bake at 350 degr ees for 30 to 35 minutes or until a wooden pick insearted in center comes out c lean.

9. Cool in pans 10 minutes; remove from pans, and cool completely on wire r acks.

10. Spread Caramel Frosting between layers and on top and sides of cake.

11. Yi eld: one 2-layer cake.