Chocolate Honey Bun Cake Recipe

Quite a few of you have contacted me asking if I have a recipe for ‘chocolate honey bun cake’ and while I don’t have one of my own our beloved Betty Crocker has one that will knock your socks off! This is no gourmet recipe folks but it makes for one heck of a delicious chocolate honey bun cake! Why is it called that you ask? Well because it’s taste is one somewhere between honey buns and chocolate cake – what’s not to love!

So without further ado and with great thanks to Betty Crocker here is the recipe for Chocolate Honey Bun Cake!

Ingredients:

1 Box Betty Crocker Supermoist Butter Recipe Chocolate Cake Mix
1/2 Cup Chocolate Milk
2/3 Cup Butter, Melted
4 Eggs
1 Container Sour Cream {8 Oz.}
1 Cup Packed Brown Sugar
1/3 Cup Chopped Pecans
1/3 Cup Mini-chocolate Chips
2 Teaspoons Ground Cinnamon
1/2 Cup Betty Crocker Rich And Creamy Chocolate Frosting

Step 1: Heat oven to 350°F (325°F for dark or nonstick pan). Grease the bottom only of a 13×9-inch pan with shortening or cooking spray.

Step 2: In a mixing bowl, beat cake mix, water, melted butter, eggs and sour cream with an electric mixer on low for 30 seconds. Beat on medium speed for 2 minutes (the batter will be thick). Now spread half of the batter in pan.

Step 3: In another smaller bowl, mix brown the sugar, pecans, chocolate chips and cinnamon then sprinkle it over the batter in the pan. Add the remaining batter evenly over pecan mixture using a spoon and then carefully spread to cover.

Step 4: Bake the mixture for 48 to 54 minutes or until a toothpick to the center comes out clean. Cool for 10 minutes.

Step 5: Poke the top of the warm cake every 1/2 inch with a fork. Carefully spread frosting evenly and thinly over warm cake making sure not to break the fragile cake. Run a knife around sides of the pan to loosen the cake. Now cool your cake completely, this should take about 1 1/2 hours and once cool store loosely covered at room temperature.