Gobs are also known as Whoopie Pies. Whatever the name they are a real treat. Think of moist chocolate cake baked like two puffy cookies, each one about three to four inches in diameter and about one inch thick, and served with a thick layer of icing/filling between the two cake layers. Marie gave us this great recipe. She used to make them for the kids back in the early 1980’s and they were very popular.

Ingredients and Directions Combined:

Cakes:

Cream together:

2 cups of sugar

½ cup of Crisco® shortening

2 extra large eggs

Add 1 cup of buttermilk (or 1 cup milk plus 1 tsp. lemon juice)

¾ cup boiling water

1 tsp. vanilla

Mix well and set aside.

Sift:

4 cups of flour

1 tsp. of baking soda

½ tsp. of baking powder

½ tsp. of salt

¾ cup of Hersheys® unsweetened cocoa

Mix the sifted ingredients with the creamed mixture to complete the cake batter. Drop the batter in 2 tbsp. amounts onto a non-stick cookie sheet allowing two inches clearance on all sides between the edges of the batter.

Bake at 450ºF for 5 minutes. Allow the cakes to cool to room temperature on a rack before using the filling shown below.

Filling:

Mix together 5 tbsp. flour and 1 cup of milk and set the mixture aside.

Cream:

1¾ cups of powdered sugar

¾ cup of butter

½ cup of Crisco® shortening

¼ tsp. of salt

5 tsp. of vanilla

Add the filling mixtures together and mix with an electric mixer until well blended and puffy.

Variation: Gobs made commercially in some areas contain an amount of marshmallow creme in the filling. The filling recipe shown above can be changed by adding one cup of marshmallow creme after the final mixing and then continuing to mix for an additional two minutes to incorporate the marshmallow creme into the filling. The recipe for marshmallow creme is in Food Nirvana under Candies, Cremes, Nuts and Dessert Sauces.

Put a generous amount of filling (about 1/3 inch thick, or more) on the flat side of one cake and place another cake, flat side down, on top and press them together lightly to form the gob. Continue until all the gobs have been made. Wrap them individually in plastic wrap to keep them fresh. Store them in the refrigerator. Allow them to come to room temperature when serving them.