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Chocolate Honey Bun Cake

Enjoy a chocolate version of "Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll.

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( 98 Ratings)

98 Ratings

5 Stars 36%

4 Stars 22%

3 Stars 21%

2 Stars 14%

1 Stars

Member Reviews ( 16 )

869693a3-5460-4977-bad2-619acf8de7fd

Prep Time 20 min
Total Time 3 hr 20 min
Servings 15

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 85mg; 85%;
Sodium: 360mg; 360%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 1g 1% Sugars 34g 34% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 10/2/2010 2:03:26 PM REPORT ABUSE ham6 said:

Rating:

very good cake:) it does have a tendency to fall apart when serving but who cares! Still tastes the same :D I didn't use nuts and made my own frosting, but everyone loved it. Will definitely save this recipe!!

This reply was: Helpful Inspiring

Posted 6/7/2010 8:10:53 PM REPORT ABUSE Jack_DessertsLover said:

Rating:

This is a delicious and easy to make cake, every time I make it people just gobble it up. I skip the pecans (too many people don't like/can't eat nuts) and I always make my own chocolate buttercream frosting (fresh is SO much better than canned).

This reply was: Helpful Inspiring

Posted 4/6/2010 12:36:51 PM REPORT ABUSE Cricket0914 said:

Rating:

I made this cake for Easter Sunday and my family and friends raved about it. The cake was very moist and still is, I have a little left. I will most assurdly make this again.

This reply was: Helpful Inspiring