Kahlua Fudge Sheet Cake

Name: Kahlua Fudge Sheet Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 2 c ap flour; 1 3/4 c sugar; 2 tsp cinnamon; 1 tsp baking soda; 1 c kahlua (coffee liqueur) or strong brewed coffee; 1/2 c butter, cubed; 1/2 c marshmallow cream; 1/3 c baking cocoa; 2 eggs; 1/2 c buttermilk; 1/2 c chopped pecans; FROSTING; 1/2 c butter, cubed; 1/3 c baking cocoa; 1/4 c marshmallow cream; 3 3/4 c confectioners' sugar; 1/2 - 2/3 c kahlua (coffee liqueur) or strong brewed coffee; 1/4 c chopped pecans

By Cassie *
@1lovetocook1x

So, my Mom calls me tonight, after my visit...says she has a recipe that would use up the bottle of Kahlua I had left from the Holidays, and this is the recipe she was dying for me to make...

She subscribes to Taste of Home, and this recipe was in her newest issue...
Can't go wrong with Kahlua...and the recipe used up my very last drop...I knew that bottle was just waiting to be used in a great recipe...so, here it is...

Recipe courtesy of Taste of Home / Family Time / Readers Fave Family Comfy Dishes

Photo's are mine.

Rating:

★★★★★ 4 votes5

Comments:

44 Comments

Serves:

Prep:

35 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c

ap flour
1 3/4 c

sugar
2 tsp

cinnamon
1 tsp

baking soda
1 c

kahlua (coffee liqueur) or strong brewed coffee
1/2 c

butter, cubed
1/2 c

marshmallow cream
1/3 c

baking cocoa
2

eggs
1/2 c

buttermilk
1/2 c

chopped pecans
FROSTING
1/2 c

butter, cubed
1/3 c

baking cocoa
1/4 c

marshmallow cream
3 3/4 c

confectioners' sugar
1/2 - 2/3 c

kahlua (coffee liqueur) or strong brewed coffee
1/4 c

chopped pecans

How to Make Kahlua Fudge Sheet Cake

Step-by-Step

Preheat oven to 350 degree F. Grease a 15x10x1-in. baking pan. I used a 9 x 13.
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.

I used a 9 x 13, which took 25 minutes.
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.

I used 1/4 cup strong coffee and 1/4 cup Kahlua...was perfect consistency.
Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.