Chocolate Chip Pumpkin Cake

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup semisweet chocolate chips
• 2 ounces unsweetened chocolate, melted and cooled
• 3/4 cup finely chopped pecans, divided

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
2. Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
3. Bake at 325u0b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, ground cinnamon, solidpack pumpkin, chocolate chips, chocolate, pecans

Taken from www.tasteofhome.com/recipes/chocolate-chip-pumpkin-cake/ (may not work)