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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)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr
Original recipe yield 1 9 inch layer cake

SERVINGS

(Help)

Servings
USMETRIC

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

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

This recipe is very good! Next time, though, I will try to make the peanut butter filling be... MORE

Reviewed on Apr. 14, 2008 by airforcewife77

This was best cake I've ever had. I did make a few changes, but I think it would be great... MORE

Reviewed on Aug. 29, 2003 by KIMI_J

I make this cake ALL the time...it is always a big hit. The only change i have made, is i make... MORE

Reviewed on Aug. 11, 2007 by AMYANDBREN

Outstanding chocolate cake, exceptionally moist! However, the cake could be a bit... MORE

Reviewed on Aug. 2, 2006 by FRAMBUESA

Talk about a tasty cake! I only used the cake portion of this recipe and it came out so moist... MORE

Reviewed on Sep. 20, 2003 by SCARNES

I bake cakes for many occasions, but this cake is my husband's favorite. It is absolutely... MORE

Reviewed on May 22, 2007 by JBOUDREAUX

This was just ok for me. Read all the reviews & was super excited but found it a bit dry &... MORE

Reviewed on Sep. 20, 2003 by KMAX1

A great cake, rich and moist. Reminds me of a cross between Reese's and Funny Bones. I made it... MORE

Reviewed on Jan. 20, 2008 by plantenergy

I have always used cake mix, because all other efforts met with disaster. Now that my husband... MORE

Reviewed on Aug. 29, 2002 by VJGL

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