Heat oven to 350*F(325*F for dark or non stick pans)Grease bottom of 13x9 inch pan with shortening or cooking spray.
In large bowl,beat cake mix,1 cup of water,the oil,coffee brandy and egg whites with with a had mixer on low speed for 30 seconds.Beat on medium speed 2 minutes,scraping bowl occasionally.Pour batter into pan.
Bake as directed on box for a 13x9x inch pan.Cool for 15-20 minutes.In small bowl,stir coffee powder and 1/2 cup boiling water until mixed.Stir in corn syrup.
Pierce top of cake every 1/2 inch with a tined fork.Brush top of cake with the syrup.Cool completely,about an hour.
In medium bowl,beat cream cheese and powdered sugar with a hand mixer on low speed until well 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 cheese mixture over top of cake;sprinkle with cocoa.
Store in the refrigerator.