3 (3 ounce) packages cream cheese, softened
2 (3 ounce) packages white chocolate flavored Jell-O mix
1 (8 ounce) can evaporated milk
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
Arrange cream cheese cubes in the bottom of the prepared pan. Fill the bottom of the prepared pan with jelly, and sprinkle the cream cheese with sugar, if desired. In a small mixing bowl, blend equal amounts of cocoa, brown sugar, and evaporated milk. Set aside until needed.
In a medium bowl, mix chocolate gelatin mix with evaporated milk. Mix cream cheese and chocolate mixture into the portion that is left over. Stir continuously until thickened. Reserve 1/3 cup of the cream cheese mixture for garnish.
Sprinkle brown sugar, 1/2 cup of remaining cream cheese mixture, 1/2 cup jam mixture, caramel coloring, and almonds over cream cheese and chocolate mixture.
In a small mixing bowl, mix 1/4 cup lemon extract and 1/4 cup almond extract; mix vigorously to spread. Stir into cream cheese and chocolate mixture. Decorate with whipped topping.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool cake completely before cutting into squares.