2 eggs

2 ½ cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon ground cloves

1 15-ounce can pumpkin

1/3 cup milk

1 cup granulated sugar

1 cup packed brown sugar

¾ cup shortening

2 teaspoons vanilla

1 ½ cups semisweet chocolate pieces

1 ½ teaspoons shortening

Allow eggs to stand at room temperature for 30 minutes.  Grease and flour a 10-inch fluted tube pan.  In a bowl stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.  In a small bowl combine pumpkin and milk.  Preheat the oven to 350°.  In a bowl beat eggs, granulated sugar, brown sugar, the ¾ cup shortening and vanilla with an electric mixer on medium speed for 2 minutes, scraping sides of bowl.  Alternately add flour mixture and pumpkin mixture to egg mixture, beating on low speed after each addition until combined.  Divide batter in half.  In a small microwave-safe bowl microwave 1 cup of the chocolate pieces on high for 1 to 2 minutes or until melted, stirring every 30 seconds.  Stir melted chocolate into one half of the batter.  Spoon half of the plain pumpkin batter into the prepared pan.  Gently spoon the chocolate batter over the pumpkin batter in the pan.  Top with remaining plain pumpkin batter.  Swirl batters together.  Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes.  Remove from pan; cool completely.  In a bowl microwave the remaining ½ cup chocolate pieces and 1 ½ teaspoons shortening on high for 1 minute or until melted, stirring every 30 seconds.  Drizzle on cake.