• In a large bowl, combine the boxed cake mix (sift it first to get rid of any lumps) along with the eggs, vegetable oil, buttermilk, vanilla, and rum extract.
  15.25 oz package of yellow cake mix, 3 medium eggs, 1 cup buttermilk, 1/3 cup vegetable oil, 1 tsp vanilla extract, 1 tsp rum extract
• Mix until the cake batter is smooth.
• Prep your two cake pans, then divide the cake batter evenly between the two pans.
• Bake the cake according to the box directions.
• Once done, allow the cakes to cool in their pans long enough to be safe to handle, then turn them out to finish cooling on a wire rack.

Frosting

• In a large saucepan, add ½ cup of butter, 1 ½cups of brown sugar, 1 cup of white sugar, 1 tsp salt, and ½ cup of heavy whipping cream. Mix everything over medium heat.
  1 1/2 sticks salted butter, 1  1/2 cup packed brown sugar, 3/4 cup heavy whipping cream, 1 1/2 cup granulated sugar, 1 tsp salt
• In a separate pan, melt down ½ cup of white sugar. Once the sugar is melted and beginning to caramelize, pour it into the other pan with the sugar and cream. (It will bubble a bit at first!)
  1 1/2 cup granulated sugar
• Let the caramel cook to a very low boil – about 30-60 seconds – remove it from the heat and then add the vanilla extract.
  2 tsp vanilla extract
• Pour the caramel into a large mixing bowl (or use the bowl of your stand mixer) and whisk on low speed for about 10 minutes.
• Change the attachment from the whisk to the mixing paddle, then add the remaining butter (4 tbsp) and heavy cream (1/4^thcup); continue to mix until everything is combined.
  1 1/2 sticks salted butter, 3/4 cup heavy whipping cream
• Finally, add the powdered sugar 1 tbsp at a time, and mix for an additional 5-10 minutes until all the sugar is added and a frosting forms.
  1 1/2 cups confectioners sugar

How to Frost the Caramel Cake

• Take one of the 9-inch cakes and turn it upside down on your cake platter. Spread a layer of caramel icing over the cake and smooth it out.
• Add the next cake right side up on top of the layer of frosting. Then ice the cake completely – on top and down the sides of the cake. Smooth the frosting out with an offset spatula.
• Let the cake set for 45-60 minutes at room temperature (or in the fridge) before serving.