Chocolate Honey Bun Cake
  • 1 pkg Betty Crocker SuperMoist devil's food cake mix
  • 1/2 cup water
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup (8 oz container) dairy sour cream
  • 1 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup miniature semisweet chocolate chips
  • 2 tsps ground cinnamon
  • 1/2 cup Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
  1. Heat oven to 350ºF (325ºF for dark or nonstick pans).
  2. Grease bottom only of 13" X 9" X 2" rectangular baking pan with shortening or spray bottom with cooking spray.
  3. In large bowl with elec mixer on low speed, beat cake mix, water, oil, eggs & sour cream 30 seconds.
  4. On med speed, beat 1 min (batter will be thick). Spread 1/2 the batter in pan.
  5. Mix brown sugar, pecans, chocolate chips & cinnamnon; sprinkle over batter in pan.
  6. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  7. Bake 50-60 mins until top quickly springs back when touched lightly in center.
  8. With fork, prick surface or warm cake several times.
  9. Spread frosting evenly over warm cake (frosting will be very thin).
  10. Run knife around side of pan to loosen cake. Cool completely, about 2 hrs.
  11. Store loosely covered at room temp.
  12. SUBSTITUTION: In pinch, chopped walnuts or slivered almonds can be substituted for pecans.
  13. SUCCESS HINT: When frosting a warm cake, spread in just 1 direction, using long strokes.
  14. Using a back-&-forth motion often causes top layer of cake to come off, leaving crumbs in frosting.
DID YOU KNOW? The original version of Honey Bun Cake uses a yellow cake mix; the flavor is reminiscent of a sweet roll, or "honey bun", so the name stuck. Our chocolate version keeps the ever-popular name.