CHOCOLATE

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Chocolate Honey Bun Cake



Ingredients

  • 1 pkg Chocolate Fudge Cake Mix
  • 1/2 cup (125 mL) water
  • 2/3 cup (150 mL) butter, melted
  • 4 eggs
  • 1 cup (250 mL) sour cream
  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) chopped pecans
  • 1/3 cup (75 mL) miniature semisweet chocolate chips
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 cup (125 mL)Chocolate Frosting

Steps

1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or nonstick cooking spray.

2. In 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. In 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. Bake 48 to 54 minutes or until top springs back when touched lightly in centre. Cool 10 minutes.

5. Poke 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.

And as always have a chilled day from the Viking 

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