Chocolate Chip Pumpkin Cake
- 3/4 Cup Butter
- 1 1/2 Cup Sugar
- 2 Eggs
- 1 tsp. Vanilla
- 2 1/2 Cups All-Purpose Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1 Can (15 oz.) Solid-Pack Pumpkin
- 1 Cup (6 oz.) Semi-sweet Choc. Chips
- 2 Squares (1 oz. each) unsweetened chocolate, melted and cooled.
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 chocolate chips.
Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10" bundt pan, spoon chocolate batter around. Top with pumpkin batter.
Bake at 325 degrees for 65-70 mins. Cool for 15 minutes before removing from pan to wire rack.