Marble Cakes With Caramel Icing

• 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

1. Preheat the oven to 350u0b0F. 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.

butter, sugar, eggs, flour, cocoa, water, color, brown sugar, butter, milk, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/26040 (may not work)