Preheat oven to 180 degrees C. Line 20cm tin with baking paper. In a small saucepan melt the golden syrup, milk and baking soda and set aside to cool.
Cream butter and sugar, and lightly beat in the egg. Add the golden syrup mix to the creamed mixture. Sift flour, baking powder and salt and combine with creamed mixture. Add the vanilla essence. Pour half the mixture into the cake tin and add 1 tablespoon cocoa powder to remaining mixture and mix in well.
Pour the cocoa mixture over the plain half and swirl through. Bake for 40 minutes in preheated oven and check for readiness by inserting a wooden skewer. Remove from oven, let cool and ice when cold.
To make the caramel icing; melt the butter, add the brown sugar and milk then bring to a boil. Remove from heat and add enough icing sugar to thicken the mix for icing.
I have a caramel cake recipe very similar to this and it's always so moist. This is exactly the same and liked by anyone that tries it. The icing is a big hit with kids so I take this to kids parties or when I'm asked to make a birthday cake. Yummy. Thanks for sharing! - 30 May 2015
Very yummy - I tripled the recipe each time to make two large slab cakes for my daughter's birthday. I joined these together using the caramel icing and decorated the top using butter icing. It even got a thumbs up from staunchy Great Nanna, which is high praise indeed. - 20 Oct 2013