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1
For cake: Preheat oven to 350*.
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2
Grease and flour two 9-inch layer pans.
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3
Combine sour cream and milk in small bowl; set aside.
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4
Beat butter until creamy; gradually add sugar, beating well.
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5
Add eggs, one at a time, beating well after each addition.
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6
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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7
Stir in vanilla (and rum extract).
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8
Pour batter into prepared pans.
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9
Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
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10
Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
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11
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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12
Set aside.
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13
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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14
Remove from heat.
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15
Stir butter mixture into hot caramelized sugar.
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16
(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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17
Cool mixture for 5 minutes.
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18
Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
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19
Immediately spread between layers and on top and sides of cake.
