ALMOND JOY EARTHQUAKE CAKE

ALMOND JOY EARTHQUAKE CAKE 1½ cup sweetened flaked coconut, divided ½-1 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 Coupons ½ cup butter, softened ½ tsp pure almond extract 2 cups powdered sugar 1½ cups milk or semi-sweet chocolate chips Preheat the oven to 350°F. Spray a 9 x 13-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 ½ cup coconut by hand. Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter 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.