Chocolate Chip Pumpkin Cake
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Canned solid pack pumpkin||15 Ounce (1 Can)|
|Semisweet chocolate chips||6 Ounce (1 Cup)|
|Unsweetened chocolate square||2 Ounce, melted and cooled (2 Squares, 1 Ounce Each)|
|Finely chopped pecans||3⁄4 Cup (12 tbs), divided|
In a large mixing bowl, cream butter and sugars until light and fluffy.
Add the 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.
Fold in the chocolate chips.
Divide the 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 the pecans; top with pumpkin batter.
Sprinkle with the remaining pecans.
Bake at 325 degree for 65-70 minutes or until a toothpick inserted near the center comes out clean.
Cool cake for 15 minutes before removing from the pan to a wire rack.