4 lg. eggs
3/4 c. sugar
1 tsp. vanilla
3/4 c. flour
1/4 tsp. salt

FILLING:

8 oz. cream cheese
1/2 c. sour cream
1/4 c. sugar
1 1/2 c. whipping cream

SYRUP:

1/2 c. boiling water
1 tbsp. instant coffee
:
Cocoa for decoration
1/4 c. brandy
1 tbsp. sugar

Sponge Cake: Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper, grease and flour paper. Beat eggs, gradually add 3/4 cup sugar. Beat 10 minutes until mixture "ribbons". Beat in vanilla, fold in flour and salt until just blended. Bake 12-15 minutes. Cool on rack, remove paper. Make ahead; it can be set aside up to 24 hours.

Syrup: Combine syrup ingredients in bowl ready to use as needed.

Filling: Whip cream (save 1 cup of this whipped cream for decoration). Mix softened cream cheese with 1/4 cup sugar and the sour cream. Fold whipped cream into cheese-sour cream mixture.

Cut cake in half to fit rectangular serving dish. Put 1/2 in the serving dish. Drizzle 1/2 the syrup over it, then spoon 1/2 filling over this bottom layer. Put the second half of the cake on this filling, and over this top layer put the rest of the syrup and filling. Sift cocoa over top. Decorate with reserved cream around the edge. Cover and refrigerate 4-24 hours. 345 calories per serving, but delicious!