Ingredients:
1 (18 1/4 ounce) packages white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
4 tablespoons instant espresso coffee powder
1/2 cup boiling water
2 tablespoons corn syrup
1 (8 ounce) packages cream cheese, softened
1/2 cup powdered sugar
2 cups heavy whipping cream
1 tablespoon baking cocoa (optional)
Directions:
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.
Servings: Serve
Time preparation: 25 min.
Time total: 160 min.