For years I have been making an outstanding Ina Garten orange and chocolate chunk cake (without the syrup or ganache):
I make the cake exactly as described (egg size, etc.), and have been using Toll House semisweet chunks. I coat them in flour as per the directions, but inevitably, almost all of the chunks sink. Are the Toll House chunks just too heavy for a cake? Is there a better way to get the chunks to stay where they are supposed to be?