• Sift the cake mix, and place it into a large bowl.
• In a small bowl, beat the eggs by hand for 2 MINUTES.
• Add the beaten eggs along with the cake mix, then add in the vegetable oil, buttermilk, vanilla extract and rum extract.
• Mix until the batter is smooth, but DO NOT OVER MIX.
• Grease and flour two 9 inch cake pans.
• Pour the cake batter into each pan, about 3/4 full.
• Bake each cake for 20-25 minutes, or until done.
• Carefully remove the cake out of the pan, and let them cool on a cooling rack.

Frosting

• Place 1/2 cup salted butter into a large pan along with 1 1/2 cup brown sugar, 1 cup granulated sugar, 1 tsp salt, and 1/2 cup whipping cream. Melt down the mixture over medium heat, and stir.
• Meanwhile, In a separate pan, melt down 1/2 cup granulated sugar over medium heat. Once the sugar is melted and browned, add it to the other pan of cream/sugar mixture.
• Let the mixture cook for about 30 seconds, then remove from the heat, and add 2 tsp of vanilla. Stir.
• Carefully pour the hot frosting into a stand mixer bowl, OR a heat resistant mixing bowl.
• Whisk on low speed until the mixture cools down a bit (about 10 minutes)
• Add in the 4 tbsp of butter, and 1/4 cup of heavy cream.
• Change the attachments from your mixer from whisk to mixer, and set it on medium speed.
• Mix until the butter and cream is well mixed in, then carefully start adding in the confectioner's sugar, but 1 tbsp at a time (ALSO MAKE SURE THAT THE SUGAR IS WELL SIFTED BEFOREHAND!)
• Mix the frosting for about 5 minutes, then frost the cakes.
• After frosting the cake, let it sit for at least 45 minutes before serving.