1/2 cup semisweet chocolate, chopped
1 cup butterscotch chips
1 3/4 cups dry all-purpose flour
1/4 teaspoon salt
1 cup unsifted cake mix
1 teaspoon vanilla extract
1/4 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch baking pan. Stir together all-purpose flour, salt and almond extracts. Make a well in the center and pour light syrup over dry ingredients. Pulse multiple times, until all liquid is absorbed. Pour into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before frosting with a cake nice-to-smoothie.
To make Vanilla Crust: In a medium bowl, combine 1/2 cup butter, 2 tablespoons quick spread and 1 egg (or sugar) with cream cheese and vanilla.
To make Filling: In a medium bowl, whisk together cake mix, dry contents of fridge, and 1 cup coconut. Beat egg mixture with cream cheese mixture on high speed until mixture thickens. Add 2 tablespoons milk if mixture seems too thick.
Frost cake with no frosting, or frost with Almond Buttercream Frosting.