Almond Joy Earthquake Cake
sweetened flaked coconut
roughly chopped almonds
Adjust amount to your taste
box Chocolate Fudge Cake Mix plus oil, water and eggs to prepare
cream cheese softened
pure almond extract
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.
Sprinkle the top of the cake batter with chocolate chips.
Bake for 45-50 minutes or until a toothpick inserted into the
comes back clean.
Cool to room temperature, cut into squares and serve.