Ingredients

CAKE: vegetable oil spray for misting the pan 1 package (18.25 oz) plain white cake mix 1 1/3 cups water 2 tablespoons vegetable oil (such as canola, corn , etc..) 3 large eggs 1 teaspoon vanilla SYRUP: 3/4 cup hot water 2 tablespoons instant coffee powder 3 tablespoons granulated sugar 1/4 cup kahlua or other coffee flavored liquer TOPPING: 2 cups lowfat or nonfat vanilla yogurt 1 pkg (16 oz) cream cheese, at room temp 1/4 cup confectioners' sugar 1 teaspoon unsweetened cocoa powder 1. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 13x9' baking pan with vegetable oil spray & set the pan aside. 2. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to med and beat 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepare pan, smoothing about with the rubber spatula. Place pan in oven. 3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes. Remove the pan from oven and place in on a wire rack to cool. 4. Meanwhile prepare the syrup. Place the hot water, coffee powder and sugar in a small bowl and stir to combine until the coffee and sugar dissolve. Stir in the coffee liquer. Poke holes in the cake with a chopstick or straw and spoon the syrup over the cake so that the syrup can seep down into the holes. Set the cake aside. 5. Prepare the topping. Place the yogurt, cream cheese and conf. sugar in a large mixing bowl and blend with an electric mixer on low speed for 1-2 minutes. The mixture should look well combined and thick. Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake. No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake . Slice the cake into squares and serve. *Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days. Recipe from 'The Cake Mix Doctor', by Anne Byrn

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