| 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 bottom only of 13x9-inch pan with shortening or cooking spray. |
| 2. | In large bowl, beat cake mix, water, melted butter, eggs and sour cream with electric mixer on low speed 30 seconds. Beat 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 48 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 at room temperature. |
| No change. |
|
| In a pinch, chopped walnuts or slivered almonds can be substituted for the pecans. |
|
| When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting. |
Nutrition Information:
400 ( 180); 20g ( 10g, 1 1/2g); 90mg; 390mg; 51g ( 2g, 38g); 4g 8%; 0%; 8%; 10% 1 ; 2 1/2 ; 0 ; 4 3 1/2