Ingredients
3/4
cup of butter, softened
1/2
cup of packed brown sugar
1
tsp. of vanilla extract
2-1/2
cups of all-purpose flour
1
tsp. of ground cinnamon
1
can (15 ounces) of solid-pack pumpkin
1
cup (6 ounces) of semisweet chocolate chips
2
ounces of unsweetened chocolate, melted and cooled
3/4
cup of finely chopped pecans, divided
Directions
1.
In a large bowl, cream butter and sugars until light and fluffy.
2.
Add eggs, one at a time, beating well after each addition.
4.
Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition.
5.
Fold in chocolate chips.
6.
Divide batter in half.
7.
Stir melted chocolate into one portion.
8.
In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans.
9.
Spoon chocolate batter over pecans; top with pumpkin batter.
10.
Sprinkle with remaining pecans.
11.
Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
12.
Cool for 15 minutes before removing from pan to a wire rack.
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