Orange-Almond Sour Cream Cake with Chocolate Chips

• 13 cup mini chocolate chips or 2 ounces semisweet chocoalte, cut into pieces
• 1/2 teaspoon liqueur triple sec, grand marnier, cointreau or other orange flavor
• 123 cup cake flour sifted, plus 1 tsp
• 2 large eggs
• 23 cup sour cream
• 1 teaspoon orange flower water or vanilla extract
• 23 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 13 cup almonds unblanched, sliced, toasted, cooled, ground fine
• 1 tablespoon orange zest
• 11 tablespoons butter unsalted, softened
• 13 cup sugar
• 3 tablespoons orange juice
• 1/4 cup liqueur triple sec, grand marnier, cointreau or other orange flavor

1. For the cake: Grease and flour a 6-cup fluted tube pan and set aside.
2. Mix the chocolate chips and liqueur in a small bowl.
3. Add 1 tablespoon of flour and toss to coat the chips.
4. Set aside.
5. Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside.
6. Mix the next six ingredients plus the remaining 1 23 cups of flour in a large bowl at very low speed.
7. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened.
8. Beat a teaspoon medium speed for 1 1/2 minutes to aerate and develop the cake's structure.
9. Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary.
10. Stir in the chocolate chip mixture.
11. Adjust the oven rack to middle position and heat the oven to 350F (180C).
12. Pour the batter into the prepared pan and smooth the surface with a spatula.
13. Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes.
14. Transfer the cake in its pan to a wire rack.
15. Prick the entire cake top with a toothpick.
16. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan.
17. Bring to a boil and simmer until the sugar dissolves, about 1 minute.
18. Brush the top of the cake with half the syrup.
19. Cool the cake in the pan for 10 minutes.
20. Remove the cake from the pan and place, rounded side up, on a cake plate.
21. Brush cake surface with the remaining syrup; cool completely.
22. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months).
23. To serve: (Bring the cake to room temperature).
24. Cut cake in slices and serve.

chocolate chips, liqueur triple, cake flour, eggs, sour cream, orange flower water, sugar, baking powder, baking soda, salt, almonds unblanched, orange zest, butter, sugar, orange juice, liqueur triple

Taken from recipeland.com/recipe/v/orange-almond-sour-cream-cake-c-39100 (may not work)