Kahlua Fudge Sheet Cake

By khojnicki

Ingredients

• Frosting:
• 2 c all purpose flour
• 1 3/4 c sugar
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 c Kahlua or strong brewed coffee
• 1/2 c butter, cubed
• 1/2 c marshmallow creme
• 1/2 c baking cocoa
• 2 eggs
• 1/2 c buttermilk
• 1/2 c chopped pecans
• 1/2 c butter, cubed
• 1/3 c baking cocoa
• 1/2 c marshmallow creme
• 3 3/4 c confectioner's sugar
• 1/2 to 2/3 c Kahlua or strong brewed coffee
• 1/4 c chopped pecans

Details

Servings 2
Preparation time 35mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350 degrees F. Grease a 15x10x1 inch baking pan. In a bowl, whisk flour, sugar, cinnamon, and baking soda. In a saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add the flour mixture, stirring until just moistened.

In a bowl, whisk eggs and buttermilk; add to Kahlua mixture, whisking constantly. Fold in pecans. Spread into pan. Bake 18-22 mins or until a toothpick comes out clean.

Meanwhile, for frosting, stir in butter, cocoa and marshmallow cream in a saucepan over medium heat until smooth. Transfer to a bowl. Beat in sugar and enough Kahlua to reach a spreading consistency.

Remove cake from oven; place on a rack. Spread frosting over warm cake; sprinkle with pecans