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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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A chocolate twist on the classic Honey Bun Cake that starts with a box cake mix. It is made in a 9 x 13 pan. You can also use walnuts or almonds instead of pecans. Ingredients:
1 (19 ounce) box devil's food cake mix |
1/2 cup water |
2/3 cup vegetable oil |
4 large eggs |
1 cup sour cream |
3/4 cup brown sugar, packed |
2/3 cup pecans, chopped (reserve 1/3) |
1/3 cup miniature semisweet chocolate chips |
2 teaspoons ground cinnamon |
1/2 cup chocolate frosting |
Directions:
1. Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
2. Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
3. In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
4. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
5. Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
6. Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
7. Cool completely about 2 hours.
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