Isaacs' Home Recipes Main Dessert Recipes Chocolate Chip Pumpkin Cake

Chocolate Chip Pumpkin Cake

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
2-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 can (15 oz) solid-pack pumpkin
1 cup (6 oz) semisweet chocolate chips
2 squares (1 oz each) unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

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 the flour, baking powder, baking soda and cinnamon;
add to the creamed mixture alternately with pumpkin.
Fold in the chocolate chips.
Divide batter in half.
Stir melted chocolate into one portion.
In a well-greased 10" fluted tube pan, sprinkle 1/2 cup 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 to a wire rack.

Yield: 1 dozen.

(Taste of Home - August/September 2008)