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Kahlua Fudge Sheet Cake

TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD: 24 servings.
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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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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