KAHLUA FUDGE SHEET CAKE
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...
Provided by Cassie *
Categories Chocolate
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degree F. Grease a 15x10x1-in. baking pan. I used a 9 x 13.
- 2. 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.
- 3. Add to flour mixture, stirring just until moistened.
- 4. In a small bowl, whisk eggs and buttermilk until blended.
- 5. Add to Kahlua mixture, whisking constantly.
- 6. 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.
- 7. 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.
- 8. Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.
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