Categories: Pastry Dessert

Ingredients

• 1 pkg. (15.87 oz.) organic vanilla cake mix
• 3/4 cup low-fat buttermilk
• 2 large egg whites
• 1 pkg. (8 oz.) cream cheese. softened
• 1/4 cup heavy cream
• 1/4 cup sugar
• 2 tsp. vanilla extract
• 2 cups brewed coffee or 2 cups hot water plus 2 Tbsp. instant espresso
• 3 Tbsp. unsweetened cocoa powder

Directions

1. Heat oven to 350 degrees. Line a 15 × 10 × 1-inch jelly roll pan with foil. Coat foil with nonstick cooking spray.
2. In a large bowl, combine first 3 ingredients. Beat on low speed for 30 seconds, then on medium for 2 minutes. Spread into prepared pan and bake 15 minutes. Use foil to lift cake from pan; cool.
3. In a deep bowl, beat cream cheese until smooth. Add cream, sugar and vanilla; beat until smooth and fluffy, about 2 minutes.
4. Cut cake in half crosswise. Fit one half into an 11 × 7-inch baking dish, trimming as needed. Pour 1 cup coffee over cake layer and let soak in. Spread with half of the cream cheese mixture and sift 1 Tbsp. cocoa powder over top.
5. repeat layers of cake, coffee, cream cheese mixture and cocoa powder. Refrigerate at least 2 hours or overnight.

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