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1
Place a rack in the center of the oven and preheat the oven to 350u00b0F.
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2
Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
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3
Set the pan aside.
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4
Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
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5
Blend with an electric mixer on low speed for 1 minute.
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6
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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7
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
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8
The batter should look thick and well blended.
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9
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
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10
Place the pan in the oven.
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11
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
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12
Remove the pan from the oven and place it on a wire rack to cool.
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13
Meanwhile, prepare the syrup.
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14
Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
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15
Stir in the coffee liqueur.
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16
Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
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17
Set the cake aside.
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18
Prepare the topping.
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19
Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
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20
The mixture should look well combined and thick.
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21
Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
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22
No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
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23
Slice the cake into squares and serve.
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24
Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.
