1 cup sweetened flake coconut, divided
1/2 cup slivered almonds (adjust to desired amount)
1 box Chocolate Fudge Cake Mix
3/4 cup sour cream
1/4 cup milk
3 eggs
1/3 cup oil or melted butter
8 oz. cream cheese, softened
1 cube butter, softened
1/2 tsp. pure almond extract
2 cups powdered sugar
1-1/4 cups milk chocolate chips
Preheat oven to 350 degrees. Spray 9x13" baking dish with non-stick spray.
Sprinkle 1/2 cup coconut into the bottom of the baking dish.
With mixer, combine cake mix, sour cream, milk, eggs, and melted butter (or oil). Pour the batter over the top of the coconut in the dish. Sprinkle slivered almonds over the top. Don't stir.
Mix together cream cheese, butter, and almond extract, beating well. Add powdered sugar and beat well. Mix in 1/2 cup coconut.
Drop the creamed mixture by scant tablespoons over the top of the cake batter. Use a knife to gently swirl through the batter. Don't mix in fully.
Sprinkle the top of the cake batter with the chocolate chips.
Bake for 45-50 min until the cake-portion looks almost done. (Other parts will still look gooey.) Cool to room-temperature before serving. Great the next day too!
