1 box super moist butter recipe chocolate cake mix
1/2 cup water
2/3 cup melted butter
4 eggs
1 (8 oz container) light sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup mini-semisweet chocolate chips
2 tsp. cinnamon
1/2 cup rich and creamy chocolate frosting

Heat oven to 350°F.

Spray the bottom of a 13 x 9-inch square baking dish with cooking spray.

In a large bowl, beat cake mix, water, melted butter, eggs, and sour cream with mixer on low speed for 30 seconds. Stop mixer and scrape the sides of the bowl. Beat on medium speed for 2 minutes. Spread half of batter in pan.

In a small bowl, mix brown sugar, pecans, chocolate chips and cinnamon. Sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mix, carefully spread to cover.

Bake 48-54 minutes or until top springs back when lightly touched in center. Cool 10 minutes.

Poke top of warm cake every 1/2-inch with a long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Cool completely.

Submitted by: Sherry Monfils