I'm going to do... let me rephrase....I am going to ATTEMPT to do a sombero shaped cake for my sisters class for Cinco de Mayo.
I don't want to do a filling for a shaped cake. Should I add something fun to the cake mix? Candies, etc?
Or do we think the cake mix and butter cream will be enough?
TIA!
call me odd....
but....
chocolate cake w/ little bits of jalapeño (roasted maybe?) peppers???
and maybe even tiny bits of bittersweet chocolate?
(sort of a take on the chicken in spiced chocolate sauce some Mexican restaurants serve)
----
sure have fun!
can add candies, sprinkles(aka jimmies), choco chips, caramels (tho' I cut those up into much smaller pieces), butterscotch chips.
only Ben & Jerry's may get wackier than we can w/ add-ins!
If I were to use peppers in the ganashe, I'd use chipolte peppers -- they have more of a smoky taste and not the killer zing that jalepenos have (especially with the seeds!
) You can slowly heat the cream with the peppers in it and strain out -- leaving the taste without any "bits." Hope that helps some! 
I usually stir mine in after taking off mixer and before putting in pans. nuts I usually toss right in as mixing as they will "squish" easily as the beater traps them against side of bowl -- choco chips protest!
some add-ins work best if coated w/ flour first -- tho' I cheat and just toss in cake mix -- keeps them from sinking to bottom of pan (choc chips are this way)
Actually, what Doug is suggesting is not off far from what I have seen and done. I have made dark chocolate fudge cake with a teaspoon of ground ancho powder added. I liked it, and I could tell the ancho was there, because it gave a savory aftertone to the cake. Then I went a little hotter with pasilla powder, but that overpowered the chocolate. Then I switched to taco seasoning, which was just right. Taco seasoning is a combination of chile powder, cumin, and a couple of other things. It wasn't too hot, and it still retained it's savory aftertone.
I used a dark chocolate fudge icing. It was killer.
No special recipe. I used a box mix and Duff's BC with nelted half bittersweet and half semi-sweet chocolate (2 oz each, Baker's).
The family loved it.
Alternately you could also just add about 1 to 1-1/2 teaspoons of cinnamon to a milk chocolate cake, and make it like Mexican hot chocolate.
Theresa 
call me odd....
but....
chocolate cake w/ little bits of jalapeño (roasted maybe?) peppers???
and maybe even tiny bits of bittersweet chocolate?
mmmmmm, chocolate jalapenos...good one Doug...I vote for that, but the kids may not like it.
Hi Martha!
Wow you guys. I learned MUCH more from posting this question than I bargained for!
Love the idea of the spicy with the sweet. But I think the flavors may be a bit to complex for the kids.
I love the idea of the cinnamon in a chocolate mix! How much would you add per box?
I've only did add ins once (chopped Snickers) and they did just sink to the bottom (of cupcakes). Coating in flour will prevent this?
If adding cinnamon, I would not add more than a teaspoon per batter. In fact, for kids, I would probably go slightly less, maybe 3/4 or 1/2 teaspoon.
Theresa
I'm thinking red and green m and m's, that's their national colors
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