1 (18 ounce) package white cake mix
1 (3.5 ounce) package instant cinnamon gum drops
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
1 (12 ounce) package semisweet chocolate chips
4 cups rolled oats
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix, instant cinnamon gum, cocoa, cinnamon and almond extract. Set aside.
In a medium bowl, mix together chocolate chips and oats. Add milk and a little water, mix until dry ingredients are thoroughly combined.
Pour half of the dry ingredients into a large bowl, then the rest of ingredients into the second bowl. Beat in the blended ingredients until the mixture resembles fine crumbs.
Pour the remaining mixture into the prepared pan and let stand 15 minutes. Set the cake aside to cool.
In a small bowl, mix the graham cracker crumbs and the milk mixture together. Divide the cake into two layers and frost with the icing.