125g butter, softened
1/2 teaspoon vanilla extract
2/3 cup caster sugar
1&1/4 cup self-raising flour
1/3 cup milk
pink food colouring
1 tablespoon cocoa powder
2 teaspoons milk, extra
Rocky Road Topping
1/2 cup unsalted roasted peanuts
1 cup (200g) glace red cherries, halved
1 cup (100g) pink and white marshmallows, chopped coarsely
200g milk eating chocolate, melted
Preheat oven to 180C
Beat butter, extract, sugar and eggs until light and fluffy.
Stir in sifted flour and milk in 2 batches.
Divide mixture evenly among 3 bowls.
Tint one mixture pink.
Blend sifted cocoa powder with extra milk in a cup; stir into another mixture.
Leave third mixture plain.
Drop alternate spoonfuls of the mixtures into cases. Pull a toothpick backwards and forwards through mixtures for a marbled effect; smooth surface.
Bake for approximately 20 minutes
Combine ingredients for rocky road topping in a medium bowl.
Place topping on tops of cooled cakes.