*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chocolate                        Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Chocolate mini-morsels OR 2
                         -ounces semisweet
                         Chocolate cut into small
      1/2   ts           Orange-flavored liqueur
    1       t            PLUS 1 2/3 cups sifted cake
    2                    Eggs
      2/3   c            Sour cream
    1       t            Orange flower water * OR
                         -vanilla extract
      2/3   c            Sugar
    1       t            Baking powder
      1/2   ts           Baking soda
      1/2   ts           Salt
      1/3   c            Unblanched sliced almonds,
                         -toasted, cooled
                         And ground fine (1 1/4
    1       tb           Grated zest from 1 medium
   11       tb           Unsalted butter, softened
                         * NOTE: The orange flower
                         -water, which is used to
                         The batter, is distilled
                         -fromn orange blossoms
                         And can be purchased at
                         -liquor stores, pharmacies
                         And Middle Eastern or Indian
                         -food narkets.
                         ORANGE SYRUP
      1/3   c            Sugar
    3       tb           Orange juice
      1/4   c            Orange-flavored liqueur
   For the cake:  Grease and flour a 6-cup fluted tube pan and set aside. Mix
   the chocolate chips and liqueur in a small bowl.  Add 1 tablespoon of flour
   and toss to coat the chips.  Set aside. Beat the eggs, 3 tablespoons of the
   sour cream, and the orange flower water in a medium bowl; set aside. Mix
   the next six ingredients plus the remaining 1 2/3 cups of flour in a large
   bowl at very low speed. Add the butter and remaining sour cream; beat at
   low speed until the dry ingredients are moistened. Beat a t medium speed
   for 1 1/2 minutes to aerate and develop the cake’s structure. Gradually
   beat in the egg mixture, one-third at a time, scraping down the sides of
   the bowl as it becomes necessary. Stir in the chocolate chip mixture.
   Adjust the oven rack to middle position and heat the oven to 350F. Pour the
   batter into the prepared pan and smooth the surface with a spatula. Bake
   until a cake tester inserted in the center comes out clean and the center
   springs back when touched, 40 to 45 minutes. Transfer the cake in its pan
   to a wire rack.  Prick the entire cake top with a toothpick. For the syrup:
   Put the sugar, orange juice, and orange-flavored liqueur in a small
   saucepan.  Bring to a boil and simmer until the sugar dissolves, about 1
   minute. Brush the top of the cake with half the syrup. Cool the cake in the
   pan for 10 minutes. Remove the cake from the pan and place, rounded side
   up, on a cake plate. Brush cake surface with the remaining syrup; cool
   completely.  (Can wrap and store at room temperature up to 3 days,
   refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the
   cake to room temperature.)  Cut cake in slices and serve.
   Makes 8 servings.
   [ COOKS Magazine; October 1989 ]
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