Marble Cakes With Caramel Icing

Name: Marble Cakes With Caramel Icing
Ingredients: 8 tbsp (1 stick) butter, at room temperature, chopped; 3/4 cup granulated sugar; 2 None eggs; 2 cups self-rising flour, sifted; 2 tbsp unsweetened cocoa powder; 2 tbsp warm water; Few drops pink food color; None None FOR THE CARAMEL ICING; 1/2 cup packed brown sugar; 4 tbsp (1/2 stick) butter; 1/3 cup milk; 3/4 cup powdered sugar, sifted

12 ingredients

7 steps

Ingredients

8 tbsp (1 stick) butter, at room temperature, chopped
3/4 cup granulated sugar
2 None eggs
2 cups self-rising flour, sifted
2 tbsp unsweetened cocoa powder
2 tbsp warm water
Few drops pink food color
None None FOR THE CARAMEL ICING
1/2 cup packed brown sugar
4 tbsp (1/2 stick) butter
1/3 cup milk
3/4 cup powdered sugar, sifted

Directions

1

Preheat the oven to 350°F. Lightly grease a 12-loaf mini loaf pan.
2

Beat butter and granulated sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition.
3

Lightly fold in flour alternately with milk, beginning and ending with flour. Divide batter evenly among 3 bowls.
4

Leave one portion plain. Add combined cocoa and water to another portion. Add a few drops of food color to the remaining portion.
5

Spoon alternate colors into each loaf of prepared pan until 2/3 full. Swirl gently with a skewer for marble effect.
6

Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
7

For the caramel icing, heat brown sugar and butter in a small saucepan on low heat, stirring until sugar dissolves. Add milk and stir for 2 mins. Whisk in powdered sugar until smooth. Cool slightly before drizzling over cooled cakes.