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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I have not made this cake, but sure plan to after my travels with all my Zaar Buddies. Ingredients:
1 (18 1/4 ounce) package 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) package cream cheese, softened |
1/2 cup powdered sugar |
2 cups heavy whipping cream |
1 tablespoon baking cocoa (optional) |
Directions:
1. Cake:.
2. Heat oven to 350 degrees F. Grease bottom only of 13 x9 pan with shortening or non-stick spray.
3. 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.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
5. Espresso Syrup:.
6. 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.
7. Topping:.
8. 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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