Ingredients
2 cups all-purpose flour1-3/4 cups sugar2 teaspoons ground cinnamon1 teaspoon baking soda1 cup Kahlua (coffee liqueur) or strong brewed coffee1/2 cup butter, cubed1/2 cup marshmallow creme1/3 cup baking cocoa2 large eggs1/2 cup buttermilk1/2 cup chopped pecansFROSTING:1/2 cup butter, cubed1/3 cup baking cocoa1/4 cup marshmallow creme3-3/4 cups confectioners’ sugar1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee1/4 cup chopped pecans
Preparation
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.
