Makes: 12 servings at 93¢ each. Prep: 20 minutes. Bake: at 350° for 55 to 65 minutes. Stand: 2 hours.
Heat oven to 350°F. Coat 9-cup fluted tube pan with cooking spray. Mix chips and Grand Marnier in bowl until chips are moistened and shiny. Add 1-1/2 teaspoons flour; toss to coat.
Lightly mix eggs, 1/4 cup sour cream and vanilla in another bowl.
On low speed, beat in large bowl sifted flour, almonds, sugar, baking powder, baking soda, salt and orange rind for 30 seconds to blend. Add butter and remaining 3/4 cup sour cream; beat on low speed until dry ingredients are moistened. Increase speed to medium; beat 1-1/2 minutes. Scrape down side of bowl. Gradually add egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down side of bowl; stir in chocolate chips. Scrape batter into prepared pan; smooth surface.
Bake in 350°F oven 55 to 65 minutes or until cake tester inserted in center comes out clean and top springs back when lightly pressed.
Heat sugar, juice and Grand Marnier in small saucepan until sugar is dissolved; do not boil. Remove pan with cake to wire rack. Immediately with cake tester poke holes all over cake; brush on half the syrup. Cool in pan 10 minutes. Unmold onto lightly greased rack. Brush with remaining syrup. Cool.
Place chocolate in small bowl. Heat cream in small saucepan to boiling. Pour over chocolate; cover for 5 minutes or until melted. Gently stir together until smooth. Stir in optional Grand Marnier; let cool slightly (about 85°F).
Pour glaze over top of cake, letting it dribble down sides. Do not spread to avoid marks in glaze. If glaze is too thick, heat small amount of additional cream and stir in. Let cake stand for 2 hours to set.