Shelly's Recipe

Kahlua Fudge Sheet Cake

Category: Cakes

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

Preheat 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.

In 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.

Meanwhile, 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. Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely. Yield: 24 servings.

(2) Originally published as Kahlua Fudge Sheet Cake in Taste of Home February/March 2014

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