Ingredients
3/4 cup butter, softened1-1/2 cups sugar1/2 cup packed brown sugar2 large eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1 can (15 ounces) solid-pack pumpkin1 cup semisweet chocolate chips2 ounces unsweetened chocolate, melted and cooled3/4 cup finely chopped pecans, divided
Preparation
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.
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.
Bake at 325° 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.
