1/2 cup shortening
1/2 cup water
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
2 tablespoons butter
2 cups, baked
2 cups, cooled
1/2 cup semisweet chocolate chips
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour, baking mix, and salt and set aside.
In a large bowl, cream together 1/2 cup shortening, 1/2 cup water, and sugar. Beat in flour mixture alternately with almond extract. Stir in the melted butter or margarine, one cup at time, until smooth.
Pour half of the batter into bottom of prepared pan. Spread half of the remaining batter over the cream layer, covering. Spread remaining batter over the cream layer. Spread over the top of the cake, sealing thoroughly.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.