Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.

Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.

In large mixing bowl, whisk together melted butter and brown sugar until smooth.

Add eggs one at a time, beat thoroughly after each addition; whisk in sour cream.

Add vanilla extract; whisk in whole milk until completely integrated.

Stir in dry ingredients until barely smooth (do not overwork the batter).

Divide evenly among 8" rounds.

Bake cakes approx. 30-35 minutes.

Cool cake rounds for 10 minutes before removing cake to cooling rack.

Infuse with room temperature Butterscotch Sauce.