Blend 8 ounces softened cream cheese, 1 egg, 1/4 cup sugar and 1 teaspoon vanilla thoroughly and set aside for filling.

Preheat oven to 350 degrees. Grease and flour a 2 quart Bundt cake pan. Cream 1 cup dark brown sugar and 8 tablespoons butter (at room temperature) together, beating until fluffy. Add 2 eggs (at room temperature) one at a time, until thoroughly blended. Stir in 1 cup pureed pumpkin (not pie filling).

Sift 2 1/2 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon allspice, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger together and add slowly to pumpkin mixture until completely blended. Pour in 1 cup buttermilk slowly.

Finally add 3/4 cup chopped walnuts and 1 cup chocolate chips and mix by hand. Pour slightly less than 1/2 batter into pan and smooth the surface. With a spoon create a trough in center of batter (don't touch sides) about 1 1/2 inches deep. Slowly spoon cream cheese filling into trough. Gently spoon remaining batter on top.

Place in middle of oven and bake for 45 minutes. Allow to cool one hour in pan.

CHOCOLATE GLAZE:

Melt 2 tablespoons butter in saucepan over low heat; add 2 tablespoons cocoa and 2 tablespoons water, stirring constantly until mixture thickens. Do not boil. Remove from heat and blend in 1 cup confectioners' sugar and 1/2 teaspoon vanilla. Pour over top of cake, letting it drizzle down sides. Refrigerate any uneaten portions of cake.