Jerrys Gob Cake Recipes

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AUNT ROSIE'S GOB CAKE



Aunt Rosie's Gob Cake image

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

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
¼ cup vegetable oil
1 ½ cups milk
4 eggs
2 cups confectioners' sugar
½ cup milk
½ cup shortening
½ cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour

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

THE ORIGINAL WHOOPIE PIE (GOB CAKE)



The Original Whoopie Pie (Gob Cake) image

If you're from Pennsylvania, you will definitely know what a Whoopie Pie is! Others refer to them as "Gob Cakes." No matter what ya call it, if you love chocolate,you'll love this treat! Every now and again, I'll walk into the grocery store and see whoopie pies for sale, I may grab some here and there, but they never taste like...

Provided by Megan Todd

Categories     Other Desserts

Time 2h5m

Number Of Ingredients 20

TO MAKE THE ICING
5 Tbsp all purpose flour
1 c milk
1/2 c crisco
1/2 c butter, softened
1 tsp vanilla extract
1/4 tsp salt
1 1/2 c powdered sugar
CAKE
2 c sugar
1/2 c crisco
2 eggs
1 c sour milk
1 c boiling water
1/2 tsp salt
1 c cocoa powder
1 tsp vanilla
4 c all purpose flour
1/2 tsp baking powder
2 tsp baking soda

Steps:

  • 1. Preheat oven to 450 degree F. Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up. NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.
  • 2. Start by prepping the first step of icing. In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy. When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.
  • 3. You will need 3 mixing bowls to make cake mixture. In first bowl, combine sugar, Crisco, & eggs. Cream together.
  • 4. In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid. (To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)
  • 5. In the third bowl combine flour, baking powder, and baking soda, mix well.
  • 6. Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer. gradually add flour mixture. Mix batter until all is blended well.
  • 7. Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop. Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done. Remove from cookie sheet & place on cooling rack, allow to cool completely.
  • 8. Complete icing: In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended. Place in refrigerator for about 20 minutes.
  • 9. Put together your Whoopie Pie! I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess! Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)

AUNT ROSIE'S GOB CAKE



Aunt Rosie's Gob Cake image

Make and share this Aunt Rosie's Gob Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 1 two layer ten x fifteen inch cake

Number Of Ingredients 11

1 (18 1/2 ounce) package chocolate cake mix
1 package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups icing sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350F (175C).
  • 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 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
  • 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 icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer 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 6452.5, Fat 370.8, SaturatedFat 126.1, Cholesterol 1158.3, Sodium 6917.7, Carbohydrate 750.7, Fiber 16.8, Sugar 489.1, Protein 77.7

GOB CAKE



Gob Cake image

This gob cake recipe has been passed down in our family for generations. We always eat it at our gatherings. -Kristina Hershey, Columbia, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 18 servings

Number Of Ingredients 12

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup water
4 large eggs, room temperature
1/2 cup canola oil
FILLING:
1/3 cup all-purpose flour
1 cup evaporated milk
1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
4 teaspoons vanilla extract

Steps:

  • Preheat oven to 350. Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 360 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 312mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE SPICE SNACK CAKE



Apple Spice Snack Cake image

This cake is sooo simple and really very good. It's very moist...I made it two days ago and it's still very moist. It might be good with a little whipped cream or some ice cream, but it's very good all by itself! I got this recipe from Taste of Home's "44 Meals Under $10". It was submitted by Reba Savoie.

Provided by Wendy13

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 4

1 (18 1/4 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 eggs
2 tablespoons vegetable oil

Steps:

  • In a mixing bowl, combine all ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13x9x2 pan.
  • Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.

WEIGHT WATCHERS GOB CAKE



Weight Watchers Gob Cake image

Another recipe I got from a message board I belong to. The person who shared the recipe said it was wonderful. I can't wait to try it.

Provided by Elaine

Categories     Dessert

Time 55m

Yield 1 9x13 cake, 15 serving(s)

Number Of Ingredients 6

1 (18 ounce) box devil's food cake mix
1 (11 ounce) can mandarin oranges
2 egg whites
1 whole egg
4 ounces unsweetened applesauce
1 (8 ounce) container fat-free cool whip (for frosting)

Steps:

  • Preheat the oven to 350 degrees and prepare 13x9 pan with non-stick spray.
  • Drain the juice from the can of mandarin oranges into a measuring cup.
  • Crush the mandarin oranges (blender recommended).
  • Put the crushed mandarin oranges in to a large mixing bowl.
  • Take the juice from the mandarin oranges that was drained into the measuring cup and fill the cup with water until you have 1 and 1/4 cup.
  • Put applesauce, egg whites and whole egg into the mixing bowl.
  • Mix all the wet ingredients then add in dry cake mix and mix with mixer until blended.
  • Pour into pan and bake for 35-40 minutes.
  • Let it cool then frost with ff cool whip and store in the fridge.

ORIGINAL BUTTERNUT CAKE



Original Butternut Cake image

Recipes are handed down generation to generation. This cake is a holiday tradition posted for the Rose generations today and for the future generations to always be able to find on the net. For the Rose family this is the taste of Christmas past. The cake is very moist and sweet.

Provided by Country Chef

Categories     Dessert

Time 2h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 cup butter (soft)
3 cups flour
3 cups sugar
2 tablespoons vanilla butter & nut flavoring
5 large eggs
1/4 teaspoon salt
1 (5 ounce) evaporated milk
1/2 cup oil (Crisco)

Steps:

  • Cream sugar and butter together.
  • In separate bowl mix flour and salt together.
  • Combine the evaporated mix, oil, and vanilla butter and nut flavoring. Stir well. Add this mixture to the creamed sugar and butter. Mixing thoroughly.
  • Slowly pour the mixture into the dry ingredients. Mixing well.
  • Pour into a lightly greased (spray non-stick) tube pan.
  • Place in COLD oven, Bake at 325 degree for 1 3/4 hours. Do not open door.
  • Cool 25 minutes. Remove from tube pan.

Nutrition Facts : Calories 569.6, Fat 27.7, SaturatedFat 12.1, Cholesterol 132.2, Sodium 199.7, Carbohydrate 75.2, Fiber 0.8, Sugar 50.2, Protein 6.8

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