:Preheat the oven to 350°F. Lightly grease and flour a 9 x 2-inch round cake pan or a deep, 8 x 8 x 3-inch square pan.
In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, and then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel(r) and ba
Spoon the batter into the prepared pan(s). Bake for 38 to 45 minutes, until the edges have started to pull away from the sides of the pan. Remove the cake from the oven, and cool in the pan for 15 minutes before removing it and placing on a rack to cool c
: Place the dulce de leche in a medium-sized bowl. Stir in the rum (if you?re using it) and the milk or cream, a bit at a time, whisking until the mixture is smooth before adding more milk. When all is added, mix in the instant pudding mix, beating well.
Slice the cake in half horizontally. Place one layer on a plate. Spoon the filling onto the cake, spreading it almost to the edges. Top with the remaining cake layer. Refrigerate while making the glaze.
: Melt the cream or milk, caramel and chocolate together over medium-low heat or in the microwave, stirring until smooth. Pour the glaze over the cake, letting some run over the edge. Refrigerate until ready to serve.