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
Kahlua Fudge Sheet Cake
Kahlua Fudge Sheet Cake
Prep Time
35 min
Cook Time
20 min
Yield
24 servings
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
- 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.
Nutrition Facts
1 piece: 315 calories, 11g fat (5g saturated fat), 38mg cholesterol, 121mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.
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