The Best Damn Chocolate Cake

Using vegetable peeler, start at the top of a large well colored orange and peel the rind, being careful not to get the bitter white under it, in a circular manner until the orange is bare.
Don't worry if it doesn't come off in one piece because you are going to cut it into stips of about 3 ".
Place in boiling water and cook for 5 min.
Drain and place in fresh boiling water for 5 more min.
Repeat this one more time and then after draining place in a simmering solution of 3/4 cup (175 ml) sugar and 1-1/2 cups (350 ml) water for 15 min., or until the rind is translucent.
Drain and toss in granulated sugar and set on waxed paper to dry.
I double this part at the least so I can store for later use.
Keeps well in the frig for months.
Shave a thick bar of dark chocolate using the peeler and put curls in the frig until ready to use.
Mix and bake cake per pkg.
instructions.
When you remove cake from the oven, drizzle half of the Grand Marnier mixture over each layer.
After 15 min.
cooling time turn out onto racks or waxed paper.
Heat 1 cup (225 ml) ornage marmalade untill softened.
Glaze each half of cake with warm marmalade as you assemble for icing.
Melt chocolate chips and mix with the sour cream.
Ice cake with the chocolate sour cream mixture.
Decorate the top with the orange rind and chocolate curls.