Kahlua Fudge Sheet Cake Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

Steps:

• Preheat oven to 300°F.
• Grease and flour a 10-inch springform pan.
• Place egg whites and sugar in a mixer and whip into firm peaks.
• Meanwhile, melt butter over medium heat.
• When melted, add chocolate, stirring occasionally until smooth.
• Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth.
• Pour into prepared cake pan and bake on center rack for 40 minutes.
• Remove from oven.
• Wait 5 minutes and press sides down so the top of the cake is even.
• Cool and refrigerate for 4 hours or until set.
• Remove cake from pan and cut with a hot knife into 8 pieces.
• Serve with fresh berries and vanilla ice cream if desired.

Steps:

• Line 8-inch square baking pan with foil.
• In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.
• Bring to a rapid boil, stirring constantly for 5 minutes.
• Remove from heat; add all chocolate.
• Stir until melted.
• Add nuts and vanilla.
• Turn into prepared pan.
• Refrigerate until firm.
• To serve, cut in squares.
• Make about 2-3/4 pounds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.