Spintz Cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.