1/3 c  Chocolate mini-morsels OR 2

           -ounces semisweet
           Chocolate cut into small
           -pieces
    1/2 ts Orange-flavored liqueur

      1 ts PLUS 1 2/3 cups sifted cake

           -flour
      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 1/4
           -ounces)
      1 tb Grated zest from 1 medium

           -orange
     11 tb Unsalted butter, softened

           * NOTE: The orange flower
           -water, which is used to
           -flavor
           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 ]