Chocolate Honey Bun Cake

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

Chocolate Honey Bun Cake

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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20 minutes

3 hours 20 minutes

15 servings

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Nutrition Info

  • 1 Serving
  • 400
  • 20g
    (Saturated Fat 10g, Trans Fat 1 1/2g)
  • 90mg
  • 390mg
  • 51g
    (Dietary Fiber 2g, Sugars 38g)
  • 4g
  • Percent Daily Value*
  • 8%
  • 0%
  • 8%
  • 10%
  • Exchanges
  • 4
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3 1/2

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

Tips & Techniques

  • Substitution

    In a pinch, chopped walnuts or slivered almonds can be substituted for the pecans.

  • Success

    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.

  • High Altitude (3500-6500 ft):

    No change.

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

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  2. 2In 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. 3In 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. 4Bake 48 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
  5. 5Poke 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.

Categories: Course, Desserts, Cakes

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