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Orange-Almond Sour Cream Cake With Chocolate Chips

Orange-Almond Sour Cream Cake With Chocolate Chips comes together with Chocolate Mini Morsels, Sour Cream, Sugar, Baking Soda, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 cup
• 2/3 cup
• 2/3 cup
• 1/2 tsp
• 1/2 tsp
• 11 tbsp
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Adjust the oven rack to middle position and heat the oven to 350F.

2. 2

   Pour the batter into the prepared pan and smooth the surface with a spatula.

3. 3

   Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes.

4. 4

   Transfer the cake in its pan to a wire rack.

5. 5

   Prick the entire cake top with a toothpick.

6. 6

   Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan.

7. 7

   Bring to a boil and simmer until the sugar dissolves, about 1 minute.

8. 8

   Brush the top of the cake with half the syrup.

9. 9

   Cool the cake in the pan for 10 minutes.

10. 10

    Remove the cake from the pan and place, rounded side up, on a cake plate.

11. 11

    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.