PUMPKIN CHOCOLATE CHIP CAKE

1 tablespoon unsalted butter or margarine (for greasing the pan)
1/2 cup finely chopped walnuts, optional (plus more for top, if desired)
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups white granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup chocolate chips
1 1/2 cups canned pumpkin puree
2 squares (1 ounce each) unsweetened chocolate, melted

Preheat oven to 325 degrees F. Butter a tube or Bundt cake pan. Sprinkle with walnuts, if used.

In a large mixing bowl, beat 3/4 cup butter, white sugar, and brown sugar until light and fluffy. Add vanilla. Beat in eggs one at a time; set aside.

In another bowl, combine flour, baking powder, baking soda, and cinnamon. Remove 1/2 cup flour mixture to a small bowl and mix with chocolate chips. Set aside.

Stir pumpkin puree into butter mixture. Stir in flour mixture. Finally, fold in flour-chocolate chip mixture.

Place half the batter in a mixing bowl and stir melted chocolate. Spoon chocolate batter into prepared pan. Top with pumpkin batter. Smooth top. Sprinkle with some extra nuts, if desired.

Bake at 325 degrees for 1 hour 15 minutes until cake tests done. Cool on a rack before turning out onto plate.

Adapted from source: Great American Recipes

Happy Thanksgiving Cheryl!