You may be surprised how perfectly chocolate and pumpkin go together in this recipe. This combination of fall flavors may just take the cake and become a new family favorite!

3/4 cup butter, softened

1 1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounce) solid-pack pumpkin

1 cup semisweet chocolate chips

2 squares (1 ounce each) unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

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 the chocolate chips. Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10 inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Prep: 30 minutes. Yield: 12 servings

~ Tonya Lloyd, Cane Creek Extension & Community Association (ECA)