Chocolate Chip Pumpkin Cake

¾ cup softened butter
1 ½ cups sugar
½ cups packed brown sugar
2 eggs
1 tsp vanilla
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 can (15 oz) pumpkin
1 cup semisweet chocolate chips
2 squares unsweetened chocolate, melted and cooled
¾ cup chopped pecans, divided

Cream butter and sugars until light and fluffy. Add eggs, pumpkin and vanilla, beat. Combine all dry ingredients and add to creamed mixture. Fold in chocolate chips. Divide batter in half and stir melted chocolate into it. Into a well greased bundt pan, sprinkle ½ of pecans into the bottom. Add the chocolate batter, sprinkle with a few pecans, add pumpkin batter and top with remaining pecans. Bake at 325° for 65-70 minutes, cool and dump onto serving dish.