Thread: Sherry's Chocolate Chip Pumpkin Cake

1 cup softened butter
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can 15 oz solid-pack pumpkin
1 cup 6 oz semi-sweet mini chocolate chips
2 squares 1 oz each unsweetened chocolate melted and cooled
3/4 cup finely chopped pecans

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 creamed mixture alternating with pumpkin. fold in the choco chips.
Divide batter in half. Stir melted chocolate into one portion.
In a well-greased 10 inch fluted tube pan, sprinkle pecans, spoon chocolate batter over pecans, top with pumpkin batter.
Bake @ 325 degrees for 65 -75 minutes or until cake springs back.
Cool for 15 minutes before removing from pan.

What perfect timing...just bought two cans of pumpkin! perfect cake for the upcoming fall!

I love the comfort foods this time of year, hearty and spicy