Chocolate Chip Pumpkin Cake

Found this in Taste of Home magazine, submitted by Laurene Hunsicker of Canton, Pennsylvania. Thank you Laurene! For some reason it will not let me enter 3/4 cups for amount of pecans needed.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 3⁄4 cup butter, softened
• 1 1⁄2 cups sugar
• 1⁄2 cup brown sugar, packed
• 2  large eggs
• 1  teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1 (15 ounce) can solid-pack pumpkin
• 1  cup  semi-sweet chocolate chips
• 3⁄4 cup pecans, finely chopped, divided

Directions

1. 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 flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
2. Divide batter in half. Stir melted to chocolate inot 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 1/4 cup pecans.
3. Bake at 325 for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.