HERSHEY'S SYRUP TWO-TONE CAKE

FOR THE CAKE:
1 (18 1/4 ounce) pkg. yellow light cake mix
2 envelopes natural butter flavor granules
1 (8 ounce) pkg nonfat cream cheese
1 cup water
7 egg whites, divided use
1 teaspoon almond extract (optional)
1 teaspoon vanilla extract
FOR THE HERSHEY'S SYRUP TOPPING:
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1 cup Hershey's syrup
TO SERVE:
whipped topping
additional chocolate syrup

Preheat oven to 350 degrees F. Spray a 15 1/2 x10 1/2x1 1/8 inch baking pan with vegetable oil spray.

TO PREPARE THE CAKE:
In a large bowl, blend dry cake mix, butter granules, cream cheese, water, 3 egg whites, almond extract, if desired and vanilla until combined; spread evenly into prepared pan.

TO PREPARE THE TOPPING:
In a small bowl, beat flour, sugar, baking powder, syrup and 4 egg whites until combined. Pour evenly over vanilla batter n prepared pan.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake.

Source: Hershey's Calendar, 1997