This is a beautiful butter cake flavored with orange, almonds and little bursts of chocolate. After baking a Grand Marnier spiked syrup is brushed over the hot layers, creating a soft and moist cake, worthy of any celebration or holiday table. This recipe makes to high 9 inch layers that are split and filled to make a 4 layer cake. The Swiss Meringue Orange Buttercream flavored with orange zest and Grand Marnier is the perfect accompaniment. The Buttercream has a velvety texture that just about melts in your mouth. The cake layers are best prepared the day before frosting to allow the syrup to soak in and evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight before finishing the cake.