Ingredients
- Cake
- 1 (8 ounce) carton sour cream
- 1/4 cup milk
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon rum extract (optional)
- Frosting
- 3 cups sugar, divided
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/2 cup butter or 1/2 cup margarine, cut into pieces
- 1 pinch salt
Directions
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For cake: Preheat oven to 350*.
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Grease and flour two 9-inch layer pans.
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Combine sour cream and milk in small bowl; set aside.
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Beat butter until creamy; gradually add sugar, beating well.
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Add eggs, one at a time, beating well after each addition.
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Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
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Stir in vanilla (and rum extract).
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Pour batter into prepared pans.
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Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
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Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
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For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
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Set aside.
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Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
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Remove from heat.
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15 Stir butter mixture into hot caramelized sugar.
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(The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
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Cool mixture for 5 minutes.
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Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
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Immediately spread between layers and on top and sides of cake.