Chocolate Chip Pumpkin Cake
Lisa @ The Cutting Edge of Ordinary - recipe from Taste of Home Online

¾ cup butter, softened
1 ½ cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ 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 (6 ounces) semi-sweet chocolate chips
2 squares (1 ounce each) unsweetened chocolate, melted & cooled ¾ cup finely chopped pecans, divided (optional)

In a large mixing bowl, cream the butter and the 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. Divide batter in half. Stir in melted chocolate into one portion.

In a well-greased 10 inch fluted tube pan, sprinkle ½ cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 for 65 – 70 minutes or until toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool.