I would appreciate anyone pointing me in the direction of a turtle cake recipe. I have several new clients that I'm baking for sample cakes for this week, and would LOVE to wow them with this holiday favorite. I'm also interested in any "Reese's" style chocolate/peanut butter combo. cakes.

Thanks in advance!
Amy

Chocolate and peanut butter...gosh, I could just lie down and roll around in that! LOL.

Is it like the one on the thread called "What do you think of this idea.....?" She had a chocolate-caramel cake that sounded so good. I have never tried a PB & choc. cake but it sounds like heaven. I have heard of people doing a PB & J but I guess I would rather have a sandwich than cake that tastes like the sandwich.

I haven't tired this cake, but saw it the other day when looking through a website.

Peanut Butter Cupcakes with Chocolate Frosting (from BetterCrocker.com)

Make cupcakes that are the peanuttiest! Peanut butter is in the cake and frosting; crunchy peanuts top all.

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter

1 container Betty Crocker® Rich & Creamy chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

1 . Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 . In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

3 . Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

4 . In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

I have made a chocolate cake before with peanut butter filling then covered it with ganache. It was yummy. The peanut butter filling recipe I use is:

1 cup smooth peanut butter
1 cup powdered sugar
1 Tablespoon soft butter
1 teaspoon Vanilla

Mix all ingredients on low speed till combined.

As far as the Snickers cake, I'd probably make a chocolate cake, and do a filling with caramel and peanuts in it. You could try chopping up some Snickers and putting that in the cake or in buttercream for a filling.

I LOVE the turtle cake recipe in the cake mix doctor. Hint though - If you want to send it with the client but not in the pan (discovered this the hard way) Line your pan with parchment, up the sides too! After the cake has cooled completely pop it in the freezer over night. The whole cake will slide out of the pan and you can peel the parchment off the bottom and place it neatly on your cake board using a dab of the left over carmel as glue to stick it in one place and keep it from sliding around in the box.

I have tried this one before, it's really good (at nearly 500 calories per serving, it should be, no?)

http://www.cooksrecipes.com/cake/turtle_cake_recipe.html

just caught this thread and I just posted the thread that Cakediva mentioned above. The cake tastes great too! I've done a cake with nutella buttercream filling before and it worked great. I wonder if you could mix nutella and peanut butter together as a filling, it would be kind of thick though so maybe some buttercream would lighten it up some? Not sure about the combo of the 3 together though. I'll try it out this week to experiment for you since I've been wanting to try this for a few weeks now. An Irish cream cake would probly be a good one to try, just add some flavoring (like a creamer or a coffee syrup) to a white cake mix and then could flavor the b/c with irish cream also. I probly would do a ganache though with a little Irish cream flavoring to enhance the cake if the cake wasn't overpowering. Great now the wheels are turning in my head and this is just plain dangerous. Time to get my bake on!

Great! Thanks so much everyone!!!

Amy