1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking 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.
2. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
3. In small bowl, stir espresso granules 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.
4. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
Instead of brandy, you can use 1 1/2 teaspoons of brandy extract plus 1/4 cup water.
Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.