*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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).
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.
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.
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.