By Yankee Magazine
Apr 05 2007
This cake won a Blue Ribbon at the Tennessee Valley Fair for many years.
by Mildred Payne of Knoxville TN
1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
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.