½cupchopped pecanstoasted (see cooking tips section above)
Chocolate Frosting (optional)
¼cupKahluamore or less
To make cake
Preheat oven to 350 F. In large bowl, whisk together flour, sugar, baking soda and cinnamon. In small saucepan, combine Kahlua (coffee liquor), butter, marshmallow creme and cocoa. Heat over medium heat, stirring occasionally, until melted together and just boiling. Remove from heat and stir into dry mixture until combined.
In a small bowl, whisk eggs and buttermilk until combined. Whisk into cake batter, then fold in chopped pecans.
Pour batter into greased or parchment lined glass baking pan, roughly 15x10x1. Bake at 350 for 16–20 minutes, then remove to cool on a wire rack. (A toothpick inserted in center should come out mostly clean, but slightly damp. Be sure to not overcook or you will have a dryer cake-like texture. Slightly underdone is better as it will continue to cook as it sits).
While cake is baking: In small saucepan, combine butter, cacao and marshmallow creme. Heat over medium heat, stirring occasionally, until just melted.
Transfer to a medium bowl. Whisk in powdered sugar. Stir in Kahlua (a little bit at a time) until you reach desired frosting thickness. Evenly spread over slightly warm cake. Store leftovers covered in the fridge.