For sheer drama, it's hard to beat liqueur cooking; my dinner guests have never failed to be impressed. This recipe, using orange chocolate Sabra liqueur from Israel, is one of my (as well as my guests') favorites.

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Cream together: 1 1/2 c. sugar 1 tsp. vanilla

Beat in: 2 eggs

Sift together: 2 tsp. baking powder 1/2 tsp. salt

Add alternately with: 1/4 c. cold coffee 1/4 c. Sabra

Mix well. Fold in 1/2 cup chopped almonds. Spread in pans. Bake about 35 minutes. Fill and frost with the following.

SABRA CHOCOLATE ICING:

In heavy saucepan, melt: 3/4 c. Sabra

Stir in 1 teaspoon grated orange rind, cool. Beat in 1/4 cup butter and 1 pound confectioners' sugar. Serves 10 to 12.