*  Exported from  MasterCook  *

            Orange Almond Sour Cream Cake With Chocolate Chips

Recipe By     : Cooks Magazine, Oct 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Chocolate                        Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   c            Chocolate mini-morsels -OR-
   2       oz           Semisweet chocolate --
                        - cut into small pieces
     1/2   ts           Orange-flavored liqueur
   1 2/3   c            Cake flour -- +1 tb, sifted
   2                    Eggs
     2/3   c            Sour cream
   1       ts           Orange flower water or
                        - vanilla extract
     2/3   c            Sugar
   1       ts           Baking powder
     1/2   ts           Baking soda
     1/2   ts           Salt
     1/3   c            Unblanched sliced almonds --
                        - toasted, cooled, and
                        - ground fine
   1       md           Orange (1 tb) -- grated zest of
  11       tb           Unsalted butter -- softened
                        Orange Syrup:
     1/3   c            Sugar
   3       tb           Orange juice
     1/4   c            Orange-flavored liqueur

  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 tb flour and
  toss to coat the chips. Set aside. Beat the eggs, 3 tb 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 at medium speed for 1-1/2 minutes to aerate and develop the
  cake's structure. Gradually beat in the egg mixture, 1/3rd 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 350 F. 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.

  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.
  
  Yield: 8 Servings
  

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