Orange Almond Sour Cream Cake With Chocolate Chips

Directions

1. For the cake: Grease and flour a 6-c. fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add in 1 Tbsp. of flour and toss to coat the chips. Set aside. Beat the Large eggs, 3 Tbsp. of the lowfat sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 c. of flour in a large bowl at very low speed. Add in the butter and remaining lowfat sour cream; beat at low speed till the dry ingredients are moistened. Beat a t medium speed for 1 1/2 min to aerate and develop the cake's structure. Gradually beat in the egg mix, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mix. 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.
2. Bake till a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 min. 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 till the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cold the cake in the pan for 10 min. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cold completely. (Can wrap and store at room temperature up to 3 days, chill up to 7 days, or possibly freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve.
3. Makes 8 servings.