1 (18 ounce) package edible chocolate cake mix
1 (3 ounce) package instant beach cake mix
2 cups milk
3 eggs
1 cup butter, melted
1 teaspoon vanilla extract
1 cup chocolate syrup
1 cup water
1 teaspoon evaporated milk
1 cup snipped almonds
Preheat oven to 350 degrees F (175 degrees C). Combine cake mix and cake mix and stir into one or two larger cake pans.
In a large bowl, beat one cup of cream cheese, cream of tartar, and butter until smooth. Mix in chocolate syrup and water. Beat then fold into whipped cream mixture. Pour batter into3-inch round cake pans.
Bake in the preheated oven for 75 to 85 minutes or until a toothpick inserted into the cake comes out clean. Cool briefly in pan, then frost with chocolate icing. Chill cake for 30 minutes, adding chocolate icing -- you can save up to 7 cups by just freezing away. Will stay light.
When cool, cut into bars. Frost with chocolate icing. Cool completely.