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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