Almond Joy Earthquake Cake

Almond Joy Earthquake Cake 1 1/2 cup sweetened flaked coconut divided 1/2-1 cup roughly chopped almonds Adjust amount to your taste 1 15.25 oz box Chocolate Fudge Cake Mix plus oil, water and eggs to prepare 1 8 oz cream cheese softened 1/2 cup butter softened 1/2 tsp pure almond extract 2 cups powdered sugar 1 1/2 cups milk or semi-sweet chocolate chips Preheat the oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray. Sprinkle the coconut on the bottom of the pan followed y the almonds. Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water) Pour the batter evenly over the coconut and almonds in the pan. Don't stir. Using a hand mixer cream together the cream cheese, softened butter and almond extract. Gradually add the powdered sugar. Beat until creamy about 1-2 minutes. Fold 1/2 cup coconut by hand. Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter keeping it within 1 inch of the edge of the pan. Don't mix-in fully. Sprinkle the top of the cake batter with chocolate chips. Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean. Cool to room temperature, cut into squares and serve.