| 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 2/3 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 t medium speed for 1 ?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 350°F. |
| 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. |
| 25 | Makes 8 servings. |
| 26 | [ cooks magazine; october 1989 ] |
