Categories: Cakes

Ingredients

• 3/4 C butter, softened
• 1-1/2 C sugar
• 1/2 C packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2-1/2 C all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 can solid-pack pumpkin
• 1 C semisweet chocolate chips
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled
• 2/4 C finely chopped pecans, divided

Directions

1. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips. Divide batter in half. Stir melted chocolate into one portion. In a well-greased tube pan, sprinkle 1/2 C pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan.

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