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.