Chocolate Honey Bun Cake


  • 1 box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix
  • 1/2 cup water
  • 2/3 cup butter, melted
  • 4 eggs
  • 1 container (8 oz) sour cream
  • 1 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup miniature semisweet chocolate chips
  • 2 teaspoons ground cinnamon
  • 1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting


1 _ Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2 _ In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.

3 _ In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.

4 _ Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.

5 _ Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.