Spintz Cake

4.7
(40)

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.

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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
12
Yield:
1 to 9 inch layer cake

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • ¾ cup unsweetened cocoa powder

  • 2 cups white sugar

  • 2 eggs

  • ½ cup vegetable oil

  • 1 cup milk

  • 2 ½ teaspoons vanilla extract

  • 1 cup strong, hot, brewed coffee

  • 1 cup smooth peanut butter

  • 1 teaspoon butter, softened

  • cup confectioners' sugar

  • 2 teaspoons vanilla extract

  • 3 tablespoons heavy cream

  • 4 cups confectioners' sugar

  • 4 tablespoons unsalted butter

  • .45800000429153 cup unsweetened cocoa powder

  • 1 egg white

  • 2 teaspoons vanilla extract

  • 1 pinch salt

  • 5 tablespoons heavy cream

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), and grease and flour two 9 inch round pans.

  2. Sift together the flour, baking soda, baking powder, 1/2 teaspoon salt, and 3/4 cup cocoa.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

702 Calories
31g Fat
103g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 702
% Daily Value *
Total Fat 31g 39%
Saturated Fat 10g 48%
Cholesterol 57mg 19%
Sodium 481mg 21%
Total Carbohydrate 103g 37%
Dietary Fiber 5g 16%
Total Sugars 79g
Protein 12g
Vitamin C 0mg 1%
Calcium 83mg 6%
Iron 3mg 16%
Potassium 396mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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