German Chocolate Cake with Tangerine Buttercream and Salted Rosemary Caramel Sauce

(The following post contains sponsored content. Thanks to brands like Betty Crocker™, Hershey's® and Shaw's supermarkets, I am able to take the time to create new content to share with you all.) 

The holidays are a busy time of year for our family, as they are for all families. We spend every weekend from Thanksgiving to New Years visiting family, attending parties, wrapping presents and shopping for the perfect gifts for our loved ones. For a holiday that involves so much food and baking, I find myself pressed for time and unable to bake the types of treats for friends and family, from scratch.

In my opinion there is no better gift than creating something for a loved one than a fresh baked treat. With my time being so pressed, I turn to Betty Crocker™ and Hershey's® to help me save a little sanity.

Luckily my local Shaw's supermarket's baking isle has a great supply of  Betty Crocker™ cookie and cake mixes, plus a plethora of  Hershey's® chocolates. Everything you need to create a holiday dessert is right there in one spot. 

The  ease and love are baked right in when you use Betty Crocker™ and Hershey’s® for your holiday delights. Find four NEVER BEFORE SEEN/NEW recipes on! Like these adorable Candy Kissed Snowman Cookies

You can also create something fun and unique using Betty Crocker™mixes and Hershey's® Chocolate... Like my German Chocolate Cake with Tangerine Buttercream and Salted Rosemary Caramel Sauce! Everything you need can be found right at your local Shaw's supermarket! The cake is perfectly moist, layered with a rich and creamy chocolate ganache. Then topped with a sweet, citrusy buttercream... and finished with a wintery, rosemary infused caramel sauce. Plus... those  rosemary Christmas trees on top, are pretty darn festive! 

This layer cake took minutes to mix up, and while it was baking I was able to start preparing my filling and toppings with little fuss. The end result was a unique and beautiful dessert that wowed my family... they would have never known the cake wasn't ALL homemade (until now!)

German Chocolate Cake with Tangerine Buttercream and Salted Rosemary Caramel Sauce 
2 boxes of Betty Crocker™ Chocolate Cake Mix

For the buttercream:
3 sticks of softened unsalted butter
1/4 tsp salt
1 vanilla bean
The zest of 3 tangerines
Up to 4 cups of powdered sugar
1/4-1/2 cup heavy whipping cream

For the caramel:
1 stick of unsalted butter
1/2 tsp sea salt
3 sprigs of fresh rosemary
3/4 cup of granulated sugar
1/4 cup dark brown sugar
2 tbs water
1/4 cup heavy cream

For the Chocolate Ganace Filling:
2 cups Hershey's® semi sweet chocolate chips
1 cup of heavy cream
Pinch of salt
1/4 tsp vanilla extract

For garnish:
2-4 sprigs of fresh rosemary
1/4 cup simple syrup
1/4 cup granulated sugar


To prepare cakes, preheat oven to 350 degrees.

Spray two 8 inch cake pans with non stick baking spray.

Mix cake mixes together according to the box directions.

Instead of splitting each box mix in half and doing a total of 4 cake pans, we are going to bake each cake mix in ONE pan, creating 2 really thick cakes.

Each cake should bake about 45 minutes, or  until it is cooked through. If a tooth pick is inserted, it should come out clean.

Allow cakes to cool to room temperature.

Meanwhile, prepare you chocolate ganache filling. In a double boiler, place chocolate, cream, salt and vanilla together in a heat proof bowl. Continuously mix chocolate mixture until it is smooth and melted. Remove from heat and allow to cool until it is the consistency of a frosting.

To start the assembly of your cakes, level each cake so they are flat on the tops and bottom. Spread ganache on the top of one of your cakes, and top with the second cake. Place, in the freezer to chill.

To prepare you buttercream, split vanilla bean in half length wise, opening the pod. Scrape vanilla bean into your electric mixer, add butter, salt, and tangerine zest. Whip the butter until it is light and fluffy.

Add in one cup of powdered sugar, once that is incorporated, mix in an additional 2 cups.

With the mixer on high, slowly drizzle in 1/4 cup of  heavy cream, whip the buttercream until it is light and fluffy.

If it too loose, add in additional powdered sugar. If it is too stiff, whip in additional heavy cream.

Frost your chilled cake, and return to the freezer.

While the cake continues to chill, prepare you caramel topping.

Place sugars, water, salt and rosemary in a medium sauce pan over medium heat. Bring the mixture to a boil, return heat to low and allow to simmer until it reaches the softball stage.

Remove from heat and mix in the butter, one tablespoon at a  time. Allow butter to completely melt and mix into the sugar mixture.

Remove the rosemary sprigs from the sauce, and whisk in the heavy cream until smooth. Allow to cool to room temperature, and then pour over the cold cake. It should be thin enough that it drips slowly down the sides before hardening.

To make your rosemary garnishes, place fresh sprigs into simple syrup, and then roll in granulated sugar. Place on a cooling wrack to dry.

Place dry sugared rosemary springs into the finished cake.

Slice and then serve!

This is a sponsored conversation written by me on behalf of Betty Crocker™ and Hershey’s® . The opinions and text are all mine.

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