Kahlua Fudge Sheet Cake
I make this cake for my grandsons. It's a quick and easy recipe that's perfect for chocolate and marshmallow cream lovers.—Nancy Heishman, Las Vegas, Nevada
Ingredients
- 2 cups all-purpose flour
- 1-3/4 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 cup Kahlua (coffee liqueur) or strong brewed coffee
- 1/2 cup butter, cubed
- 1/2 cup marshmallow creme
- 1/3 cup baking cocoa
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
- frosting:
- 1/2 cup butter, cubed
- 1/3 cup baking cocoa
- 1/4 cup marshmallow creme
- 3-3/4 cups confectioners' sugar
- 1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee
- 1/4 cup chopped pecans
Directions
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1Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
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2In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean.
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3Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar and enough Kahlua to reach a spreading consistency.
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4Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.
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