Ingredients
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Cake
1 (18 1/4 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
Espresso Syrup
4 tablespoons instant espresso coffee powder
1/2 cup boiling water
2 tablespoons corn syrup
Topping
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
2 cups heavy whipping cream
1 tablespoon baking cocoa (optional)
Preparation
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Cake:
Heat oven to 350 degrees F. Grease bottom only of 13\"x9\" pan with shortening or non-stick spray.
In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
Espresso Syrup:
In Small bowl, stir dry espresso and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
Topping:
In medium bowl, beat cream cheese and powdered sugar on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes, or until stiff peaks form. Spread cream mixture over top of cake; dust with baking coaoa, store loosely covered in refrigerator.
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