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Kahlua Fudge Sheet Cake

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
  • Total Time
    Prep: 35 min. Bake: 20 min. + cooling
  • Makes
    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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Reviews

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Average Rating:
  • bkl334t
    Apr 7, 2014

    I had to make this cake twice because it was a total flop the first time - texture and consistency were just way off. It was a total, unsalvageable mess. The second time was somewhat better but the texture was more like a brownie and it did not come out of the pan well at all, even though the pan had been well-greased. I've made chocolate sheet cakes before and never had this issue, so I don't know what happened but I will not be making this recipe again.

  • annepaulette
    Mar 5, 2014

    Way too sweet for our family. will not make again.

  • elvisfan73
    Feb 28, 2014

    Made this for our Memphis in May BBQ Team camping trip. Needless to say, there were no leftovers!

  • CatMurphy
    Feb 26, 2014

    Love the cinnamon, coffee and Kahlua flavors together! A nice change from the ordinary chocolate cake. I made this is a 9" X 13" pan, for a thicker cake and baked it a bit longer.

  • czechjfccl
    Feb 25, 2014

    Absolutely delicious! Very moist, and neither the chocolate or Kahlua flavors were too strong. I'm trying it next time with strong coffee, or maybe some of each, because the Kahlua can be expensive.

  • hardtouse
    Feb 7, 2014

    really sweet and delish! Girls at work and I LOVE it! Will be making this again.

  • Flyingbeach
    Feb 6, 2014

    Made this for a friend's bd! Wonderfully decadent