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."
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
24 gobs
ingredients
-
GOBS
- 4 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups sugar
- 1⁄2 cup shortening
- 2 eggs
- 1 cup buttermilk
- 1 cup boiling water
- 1 teaspoon vanilla
- 1⁄2 cup cocoa
-
ICING
- 1⁄2 cup milk
- 2 tablespoons flour
- 1 dash salt
- 1⁄2 cup shortening
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 3 - 3 1⁄2 cups powdered sugar
directions
- 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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Reviews
-
I am only writing my honest opinion. The Gob icing was the worst I have ever made or eaten. It was extremely sweet. You never needed the granulated sugar. It was awful and went into the trash.
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I edited the recipe a bit. Because buttermilk isn't ever on my grocery list. I used roughly 3/4-cup whole milk (maybe a Lil more) + 1 TBSP lemon juice and some water to make 1cup I also used my silicone cupcake trays....flowers ??. I sprayed just the bottom with bakers joy and put about 2-3 TBSP batter on each baked for about 17-19min at 350°. Until they were firm to the touch and I flipped them put immediately. Let them cool and cut them in half. Great mini gob cakes if u have a little extra time and I think I got about 30. P.s. I did make these for the school ice cream social fundraiser ??
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These really hit the spot. We made ours smaller and got about 5 1/2 doz out of them. They are moist and have a great taste to them. I personally think the icing is a little too sugary...so I will be adding less sugar the next time. Other than that...great recipe!!!! -
I haven't had these in a very long time. My mother made these for me and my sister's when we were growing up. This is the best and easiest recipe that I have come across for these. I made them for my son's classmates the other week and they simply loved them. I have been elected to make them for the school bake sale. Thank you, Manda, for bringing a part of my past back into my present. -
An item from my past! I forgot about these--had them many years ago. My favorite way to eat them is right out of the freezer. Yum. Very easy to make, and the recipe makes a lot.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
