Chocolate Honey Bun Cake (from Sharri Butterfield)

1 box Betty Crocker SuperMoist butter 1 c. packed brown sugar

recipe chocolate cake mix 1/3 c. chopped pecans

½ c. water 1/3 c. miniature semi-sweet chocolate chips

2/3 c. vegetable oil 2 tsp. cinnamon

4 eggs ½ c. Betty Crocker Rich & Creamy

1 container (8oz.) sour cream chocolate frosting

Heat oven to 350 degrees (325 degrees for dark or non-stick pan). Grease or spray bottom of 13 x 9 inch pan. In a large bowl, beat cake mix, water, oil, eggs, and sour cream on low speed 30 seconds. Beat on medium speed 1 minute (batter will be thick). Spread ½ of the batter in pan. 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. Bake 50-60 minutes; or until top springs back when touched lightly in center. Prick surface of warm cake several times with a fork. Spread frosting evenly over warm cake (frosting will be very thin). Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store loosely covered at room temperature.