This is a perfect recipe for chocolate and marshmallow cream lovers!

Kahlua Fudge Sheet Cake

Ingredients

2 cups all-purpose flour
1-3/4 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup Kahlua (coffee liqueur)
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
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.