Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
2 1/2 teaspoons
strong, hot, brewed coffee
smooth peanut butter
unsweetened cocoa powder
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.
too dry and i followed the directions precisely. also i suggest 3 layers to compensate for the dryness
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.
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.
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.
I made this for my husband's birthday. He loved it. I brought the leftovers to my parents' house. They loved it. It was easy to make, and very moist and flavorful. I used only about 3/4 cup of peanut butter in the filling, and added cream until it reached the consistency I wanted. I made it in three layers instead of two. I had some trouble getting one of the layers out of the pan, but used my old trick of placing an ice pack on the pan, and it came right out.
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.
I did the cake portion of this recipe and it was excellent. Reminded me a lot of the "one bowl chocolate cake" on this website...but better. Can be put with any frosing, I did a bundt cake and ate it as is. Very moist and better even the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 274
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Take your chocolate cake to the extremes of deliciousness.
Discover what a touch of mayo can do for chocolate cake.
See how to make one of moistest chocolate cakes in existence.