Pound cake - 500 Gram 
Egg whites - 1⁄2 Cup (8 tbs)  (Store Brought)
Milk/Water - 3⁄4 Cup (12 tbs) 
Fat free cream cheese - 8 Ounce  (Softened At Room Temperature)
Powdered sugar - 1⁄2 Cup (8 tbs) 
Rum extract - 1⁄2 Tablespoon 
Fat free frozen whipped topping - 8 Ounce  (Thawed)
Cold prepared strong coffee/Espresso - 1 Cup (16 tbs) , prepared
Baking cocoa - 2 Teaspoon 
Chocolate shavings - 1 Cup (16 tbs) 

Cake:

(1) Pre-heat oven at 350 F
(2) Beat Cake mix, 1/2 cup egg whites (store bought) and 3/4 cup milk for 3-4 min
(3) Bake the cake in a 9" x 5" loaf pan for 60 min or until fully baked
(4) Cut the cake in 10 slices
(5) Place the slices in freezer for 5 min to cool them down
(6) Get rid of crisp sides, top and bottom


Cream Cheese Filling:

(1) Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. 
(2) Add 1/2 tbsp Rum Extract and mix again.
(3) Add whipped topping to the cream cheese mixture. Continue to miX.


Finally:

(1) Arrange half of the pound cake slices on bottom of ungreased square pan - 8x8x2 inches.
(2) Drizzle 1/2 cup of the espresso over pound cake slices with a spoon. 
(3) Spread half of the cream cheese filling over it.
(4) Arrange remaining pound cake slices on cream cheese filling. 
(5) Drizzle remaining 1/2 cup espresso. 
(6) Spread remaining cream cheese filling.
(7) Sift or sprinkle cocoa over top using a sieve. Spread chocolate shavings.
(8) Cover and refrigerate for about 4 hours or until filling is firm. FAT FREE filling takes a little longer to firm.
(9) Store covered in refrigerator.