GOB CAKE
The gob cake is a Pennsylvanian relative of whoopie pie, combining a chocolate cake with sweet, creamy icing, as done in this recipe.
Provided by Melodie
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the flour, 2 cups of the sugar, baking soda, 6 tablespoons of the cocoa, salt, vegetable oil, vinegar, 2 teaspoons vanilla, and the water together. Stir until just combined. Pour batter into on ungreased 13x9 inch baking pan.
- Bake at 325 degrees F (165 degrees C) for 30 to 35 minutes. Let cake cool than ice.
- To Make Icing: Beat together the butter or margarine, vegetable shortening, 1 cup sugar, milk, and 1 teaspoon vanilla. Continue beating for 10 minutes. Spread over cooled cake.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 38 g, Cholesterol 10.7 mg, Fat 14.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 4.5 g, Sodium 285.5 mg, Sugar 25.4 g
MAINE WHOOPIE PIES
Soft, chocolate, and cake-like on the outside with fluffy sweet marshmallow frosting in the middle, these Whoopie Pies (also known as "gobs" in some places) are completely irresistible! Legend has it that kids would shout "Whoopie!" when there was leftover batter to make these, which was justifiable since they are such a delicious, fun, and unique dessert!
Provided by Amy Nash
Categories Cookies
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
- Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
- Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
- Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
- Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.
- Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.
Nutrition Facts : Calories 857 kcal, Carbohydrate 127 g, Protein 6 g, Fat 39 g, SaturatedFat 15 g, Cholesterol 54 mg, Sodium 468 mg, Fiber 2 g, Sugar 88 g, TransFat 4 g, UnsaturatedFat 22 g, ServingSize 1 serving
AUNT ROSIE'S GOB CAKE
Aunt Rosie bakes her famous Gob Cake and brings it to every family function. It uses a basic box cake with a few more ingredients and some homemade icing. Start your own family tradition!
Provided by MIA
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
- In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
- Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
- To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
- Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 53.9 g, Cholesterol 78.2 mg, Fat 26.3 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10 g, Sodium 497 mg, Sugar 38 g
CHOCOLATE PEANUT BUTTER GLOBS
Steps:
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
- With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER GLOBS
Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!
Provided by Sharon123
Categories Drop Cookies
Time 45m
Yield 20-22 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
- With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
$300 ICING
Don't know where this recipe originated, just that it's been around my family for a long time. A very different method of making an icing, however, if you don't like the traditional powdered sugar ones, this is very light & doesn't taste as sweet. It is fantastic and a little thicker when cream cheese is substituted for butter.
Provided by T-Sawyer
Categories Dessert
Time 30m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- This first part is best made ahead to allow for cooling. In a small sauce pan, mix flour into milk, then heat on low heat, stirring constantly until mixture resembles a thick pudding. Cover and let cool.
- In a separate bowl, cream butter with sugar.
- Add vanilla and blend until smooth.
- Add first mixture after fully cooled.
- Decorate as usual. Should be able to ice one 8x8 cake. Excellent for Carrot Cake when using Cream Cheese.
- Note - this is not a good recipe to sit out of refrigerator for too long, unlike the powdered sugar icings.
Nutrition Facts : Calories 339, Fat 24.2, SaturatedFat 15.3, Cholesterol 65.3, Sodium 178.5, Carbohydrate 30.2, Fiber 0.1, Sugar 25.1, Protein 1.8
CHOCOLATE LOVER'S DUMP CAKE
Make and share this Chocolate Lover's Dump Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 55m
Yield 12-16 pieces
Number Of Ingredients 5
Steps:
- Grease a 9x13 inch baking pan. Prepare pudding according to package directions. Dump cake mix into pudding and stir to mix thoroughly. Batter will be thick. Dump in a small handful of chocolate chips and fold into batter. Optional, add a handful of nuts now.
- Pour batter into baking pan and spread evenly. Spread remaining chocolate chips and nuts over top of batter.
- Bake at 350 degrees for 45 minutes. When done remove from oven and dump gobs of icing on hot cake and spread. Allow to cool and then cut into small squares.
CHOCOLATE GOBS WITH ICING
Gobs are a traditional favorite around here, but it seems that many people out of the area have never even heard of them! Also known as "Whoopie pies" or "Moon pies"...whatever you call them, they are FANTASTIC!! Kids love them. Add food coloring to the icing depending on the occasion. (Red for V-day, green for St. Patty's, etc.) They also freeze well.
Provided by Manda
Categories Dessert
Time 40m
Yield 24 gobs
Number Of Ingredients 18
Steps:
- For gobs, mix all ingredients together in large bowl with electric mixer.
- Drop on ungreased baking sheets by Tbsp.
- Bake at 350 degrees for 10-12 minutes.
- Remove to waxed paper to cool.
- For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
- Let cool.
- In med.
- bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
- Add cooled flour and milk mixture.
- Add powdered sugar and beat well.
- Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
- Wrap individually in waxed paper or saran until eaten.
- Store in refrigerator.
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