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Spintz Cake
SUBMITTED BY:
Kevin Ryan
"My sister nicknamed me 'spintz' years ago for some unknown reason. When I invented this cake, she named it after me. It is very rich - moist chocolate, creamy peanut butter filling and fudge frosting."
RECIPE RATING:
Read Reviews
(20)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 9 inch layer cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 eggs
1/2 cup vegetable oil
1 cup milk
2 1/2 teaspoons vanilla extract
1 cup strong, hot, brewed coffee
1 cup smooth peanut butter
1 teaspoon butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
4 cups confectioners' sugar
4 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder
1 egg white
2 teaspoons vanilla extract
1 pinch salt
5 tablespoons heavy cream
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), and grease and flour two 9 inch round pans.
Sift together the flour, baking soda, baking powder, 1/2 teaspoon salt, and 3/4 cup cocoa.
In a large bowl, mix together the white sugar, oil, and 2 eggs. Add the milk and 2 1/2 teaspoons vanilla; mix well. Mix in the sifted ingredients, and then add the hot coffee. Pour the thin batter into the pans.
Bake for 30 minutes. Remove the pans from the oven. Cover immediately with a piece of foil, and then a towel. Cool for 10 minutes. Remove the cakes from the pan. Place on a wire rack, and cover again with the foil and towel (the steam created by covering makes these cakes extra moist). Cool completely.
To Make Filling: In a small bowl, cream the peanut butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and 1 teaspoon butter or margarine. Beat well. Stir in 3 tablespoons cream and 2 teaspoons vanilla. Set filling aside until cakes cool.
To Make Frosting: In a mixing bowl, combine 4 cups confectioners' sugar, 4 tablespoons butter or margarine, 1/3 cup plus 2 tablespoons cocoa, egg white, 2 teaspoons vanilla, pinch of salt, and 5 tablespoons cream. Beat with mixer on high until frosting is very creamy, about 2 minutes. Fill and frost the cooled cake.
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REVIEWS
Reviewed on Dec. 7, 2002 by CJOANC
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CJOANC
Dec. 7, 2002
This recipe is very good! Next time, though, I will try to make the peanut butter filling be more creamy and less "peanutbuttery" by adding more cream and less peanut butter. The filling, as is, sticks to the roof of your mouth.
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7 users found this review helpful
This recipe is very good! Next time, though, I will try to make the peanut butter filling be...
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Reviewed on Apr. 14, 2008 by
airforcewife77
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airforcewife77
Apr. 14, 2008
This was best cake I've ever had. I did make a few changes, but I think it would be great anyway. I used melted butter instead of oil, instant coffee instead of brewed, and baked it in 3 9"cake pans instead of two. I wasn't sure about covering the cake while it cooled, but I did it, and it turned out perfectly. Taste, texture were amazing. Another change I made was to the frosting. I added 8oz cream cheese to the peanut butter layer. That was good! My battery was dead by the time I made the frosting, so I made the recipe off the cocoa can, but it wasn't quite enough, so I melted butter and chocolate chips together for the top of the cake. Awesome!
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6 users found this review helpful
This was best cake I've ever had. I did make a few changes, but I think it would be great...
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Reviewed on Aug. 29, 2003 by KIMI_J
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KIMI_J
Aug. 29, 2003
I make this cake ALL the time...it is always a big hit. The only change i have made, is i make it a 3 layer cake rather than a 2, and i double the recipe for the filling.
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6 users found this review helpful
I make this cake ALL the time...it is always a big hit. The only change i have made, is i make...
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Reviewed on Aug. 11, 2007 by
AMYANDBREN
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AMYANDBREN
Aug. 11, 2007
Outstanding chocolate cake, exceptionally moist! However, the cake could be a bit "chocolatier." The filling also needs to be less like actual peanut butter and more like a smooth, peanut butter frosting -- it was just too sticky, almost like eating peanut butter out of the jar.
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3 users found this review helpful
Outstanding chocolate cake, exceptionally moist! However, the cake could be a bit...
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Reviewed on Aug. 2, 2006 by
FRAMBUESA
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FRAMBUESA
Aug. 2, 2006
Talk about a tasty cake! I only used the cake portion of this recipe and it came out so moist and fluffy. The flavor was excellent and the texture was just what you want from a cake. I would suggest maybe making this a 3 layer cake, as my pans did overflow some, but other than that change nothing. For the filling and frosting I used the peanut butter frosting also listed on this site, and then crushed some peanut butter oreo's and used them as filling (along with the PB frosting) and garnished the top of the cake with them also. All I can say was it was DEVINE. The pinnacle of chocolate and peanut butter cakes.
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3 users found this review helpful
Talk about a tasty cake! I only used the cake portion of this recipe and it came out so moist...
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Reviewed on Sep. 20, 2003 by SCARNES
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SCARNES
Sep. 20, 2003
I bake cakes for many occasions, but this cake is my husband's favorite. It is absolutely delicious.
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3 users found this review helpful
I bake cakes for many occasions, but this cake is my husband's favorite. It is absolutely...
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Reviewed on May 22, 2007 by JBOUDREAUX
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JBOUDREAUX
May 22, 2007
This was just ok for me. Read all the reviews & was super excited but found it a bit dry & just a "good" cake.
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2 users found this review helpful
This was just ok for me. Read all the reviews & was super excited but found it a bit dry &...
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Reviewed on Sep. 20, 2003 by KMAX1
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KMAX1
Sep. 20, 2003
A great cake, rich and moist. Reminds me of a cross between Reese's and Funny Bones. I made it for my daughter's birthday and she loved it. This recipe will serve a large group as its richness dictates small slices.
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2 users found this review helpful
A great cake, rich and moist. Reminds me of a cross between Reese's and Funny Bones. I made it...
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Reviewed on Jan. 20, 2008 by plantenergy
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plantenergy
Jan. 20, 2008
I have always used cake mix, because all other efforts met with disaster. Now that my husband do not eat things made with all purpose flour, I decided to try this recipe using white whole wheat flour. The result was most delicious and moist cake I ever made. I only made the cake part and it was just enough sweet. I used instant 1 & 1/2 teaspoon of instant coffee in one cup of hot water. The most surprising part is the flavors intensifies on second and third day. This is good to know so I can make it ahead of time for the company. Thank you for this recipe.
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1 user found this review helpful
I have always used cake mix, because all other efforts met with disaster. Now that my husband...
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Reviewed on Aug. 29, 2002 by VJGL
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VJGL
Aug. 29, 2002