The gob cake is a Pennsylvanian relative of whoopie pie, combining a chocolate cake with sweet, creamy icing, as done in this recipe.

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Recipe Summary

Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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

287 calories; protein 2.1g 4% DV; carbohydrates 38g 12% DV; fat 14.7g 23% DV; cholesterol 10.7mg 4% DV; sodium 285.5mg 11% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2006
This is SO YUMMY and does taste like a gob (whoopie pie). I did not use the frosting. I used a much easier fool proof recipe. Beat 3 cups powdered sugar with 1/3 cup softened butter. Add 1 teaspoon vanilla and gradually beat in 1-2 tablespoons of milk until frosting is spreadable. MMMMM! Read More
(40)

Most helpful critical review

Rating: 1 stars
11/02/2009
I didn't care for this recipe my frosting turned out a bit on the runny side and the cake a bit hard. Chances are i won't make this again. Read More
(7)
42 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
06/04/2006
This is SO YUMMY and does taste like a gob (whoopie pie). I did not use the frosting. I used a much easier fool proof recipe. Beat 3 cups powdered sugar with 1/3 cup softened butter. Add 1 teaspoon vanilla and gradually beat in 1-2 tablespoons of milk until frosting is spreadable. MMMMM! Read More
(40)
Rating: 5 stars
10/07/2005
My husband can't stop raving about this cake. However I didn't use the icing it suggested. I used a cream cheese icing instead... just because I had it leftover from another cake. We're originally from PA and this reminded us of home. Read More
(21)
Rating: 5 stars
03/31/2007
I have to say I have never had a whoopie pie or a "gob " but this cake tastes exactly like those little hostess chocolate cupcakes with the cream filling I remember eating as a kid. My husband who is allergic to eggs and can't have most cakes absolutely loved it. For me it was very easy to make with ingredients I always have on hand. It tasted great with caramel frosting. Next time I might try to inject some cream into it and frost it with chocolate frosting... maybe I'll even try cupcakes. There was no question in my husband's mind that this recipe gets 5 stars. Read More
(18)
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Rating: 5 stars
04/01/2004
I love Gobs from PA and this recipe tasted just like them. I have made the cake twice and it is very moist. The second time I made it I added a little peanut butter to the icing and it was delicious! Read More
(12)
Rating: 4 stars
11/18/2009
I tried this recipe because I wanted to make a gob cake but didn't have a chocolate cake mix on hand and had no time to run to the store. I was a little skeptical as to how it would compare to my usual recipe that contains milk eggs and instant pudding but it turned out great and everyone loved it! I baked it in two round pans lined with parchment for easier removal of the cake and used my own recipe for the filling which is very light and fluffy. Imitation Whipped Cream Filling: Combine 5 T. flour and 1 c. milk and cook until thick. When cool add 1 c. sugar 1/2 c. softened butter and 1/2 c. shortening. Beat at high speed for several minutes until smooth and fluffy. Read More
(12)
Rating: 4 stars
04/27/2007
I'm not sure that I'm entitled to rate this recipe because of the extensive changes that I made. I was originally going for a whoopie pie recipe which led me to gob cakes (a name apparently limited to PA borders since I'm in MD and have never heard it called by that name). This recipe sounded the best of the gob cake/whoopie pie selection. One thing I didn't take into account was that this was a "cake" so after mixing it it was way too runny to be used for individual whoopie pies. I added an additional 1 - 1 1/2 cups of flour (I didn't measure I just kept adding until the consistency was right). For the icing I used a previous reviewers recipe of 3c powdered sugar 1/3c butter 1t vanilla and 1-2T milk just because the butter and shortening in icing sounded too greasy for me. Overall the whoopie/gob pies were very good and snack time after school for my 3 children was silent (they were too busy devouring the pies to talk). Read More
(12)
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Rating: 4 stars
10/02/2009
I used two round pans for this recipe and put the icing between the layers. The cocoa could definitely be tasted in the recipe (a bit bitter) but the cake is extremely moist. I used my own gob icing recipe and this really did taste like a large gob. Good recipe. Read More
(10)
Rating: 4 stars
02/07/2005
The cake portion of this was incredibly moist and wonderful and tasted just like the cake portion of a gob. The icing however was a bit of a mess. While beating it for the 10 minutes it became a kind of runny mess - maybe it was the shortening? I finally added some confectioners sugar which made it a little better. It still tasted good but looked strange. I'll make again with a different icing. Read More
(10)
Rating: 5 stars
07/26/2006
This cake is delicious. I have made it 4 times now and everytime it turns out wonderfully. Everytime I take a bite I am reminded of whoopies pies from Pennsylvania. It is even better with peanut butter frosting. Read More
(9)
Rating: 1 stars
11/02/2009
I didn't care for this recipe my frosting turned out a bit on the runny side and the cake a bit hard. Chances are i won't make this again. Read More
(7)
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