Heat oven to 350°F. Spray 15-1/2x10-1/2x1-1/8-inch baking pan with vegetable oil spray.
In large bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY'S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan.
Bake 35 to 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. 18 servings.
HERSHEY'S SYRUP TOPPING:
In small bowl, beat 1 cup all-purpose flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup and 4 egg whites until combined.