At every family event, Aunt Rosie delivers her renowned gob cake. It makes use of a straightforward box cake with a few extra ingredients and handmade icing. Create a new family tradition!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 14 |
| Yield: | 1 to 2 – layer 10×15 inch cake |
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan. Line a second 10×15 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 10×15 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 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 497 mg |
| Sugars | 38 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
To me this is the closest I found to what I think gob cake is. (I know there are regional tastes even in wester pa) For the icing I found that I have to let it sit over night in the fridge for it to tast right. I make this anytime there is an office pot luck.
Great classic Pennsylvania gob cake recipe! Doesn’t get better than this!
I think it is good. However if you are concerned about calories, the filling is loaded… So next time am going to try to find a lower calorie filling.
We did not care for this recipe.
Very good! I MUST mention that the filling, as is, is PERFECT. I don’t mean to hurt anyone’s feelings, but anyone who said it was “watery” or “runny” MUST have done something wrong. I followed the directions exactly as written, used my KitchenAid stand mixer, and spread it evenly on TOTALLY cooled cakes, and it was very thick and rich. The only reason I didn’t rate this 5 stars is because of my personal prefernce, which is to add a chocolate glaze. I will definitely be making this again and again!
Reminds me of a giant whoppie pie! Great shortcut – thanks for sharing Mia
This review is for the cake portion of this recipe only. I made the cake part into sandwiches and it made 56 – 2 1/2″ disks. I baked them in my muffin top pans. The cakes looked beautiful when I took them out of the oven but within 2 minutes they were completely flat. It didn’t affect the taste, just the appearance of the finished product. I will try these again at another date.
I made this for a friend when I made them supper and they siad it was so good she wanted the recipe so I shared it with her, so easy to make I always wanted to make a cob cake; its a keeper…… thank you for the recipe =) =) =)
not as good as i expected..cream is too watery..something is off..cake is good..would use different filling
This review is only for the cake part. I did not use the icing. I used devils food cake mix & pudding mix and baked the cake in two 9 inch pans & used for a layer cake. Turned out very moist & chocolately. Very good with a semi-sweet chocolate ganache icing & a sweeter filling between the layers. Will definitely use again.
This cake was really good, moist and not too dense. The filling on the other hand never got to the “whipped cream” stage…I even added extra flour to try and thicken it. Next time I will use my mother’s icing recipe that is similar to this one…1 stick butter, 1/2 cup shortening, 1/2 cup milk, 4 heaping tablespoons flour, 1/2 tsp. vanilla, 1 cup regular white sugar. Put all ingredients in bowl and beat on high until sugar dissolves. Thanks for a good cake recipe…will be making again.
I had mixed feelings about this as I went through the steps of making it. The cake turned out beautifully, deep chocolate and evenly risen and baked. The filling surprised me–it started out runny but after 5 minutes whipped up fluffy and light. The only trouble was that it didn’t have much flavor. It really wasn’t even sweet enough. It spread beautifully, the top layer went on like a breeze and the finished cake looked, well…unfinished. I’m sure this was meant to look and taste like a Hostess SuzyQ, but I really wasn’t impressed. I knew it needed dressing up with an icing or glaze. A few minutes later I had it it covered with “Easy Chocolate Bundt Cake Glaze” and now I had something! The glaze is sweet, which was the perfect compliment to the more subtle cream filling, and together with the deep chocolate cake, this was just chocolatey, creamy, gooey, fudgey bliss. Warning: this is very rich, so a little goes a long way!
I only used the gob part of this recipe; used a cooked icing recipe from another source, but the cake turned out great! I dropped a small amount of batter onto parchment paper and sandwhiched the icing between 2 halves in the more traditional way of making gobs. They came out very well, i’m keeping this one for the future!
A great cake…very thick and delicious. The topping is great too although not thick enough so it’ll slide off the sides of the cake. Really easy to make.
I used slightly smaller cookie sheets, and the recipe came out just fine. Made this as my husband’s birthday cake…was a big hit at our house.
Love this recipe – easy, easy, easy and taste as good as any cake from scratch
This is the best cake I’ve had in years! I didn’t have two 10×15 pans, so I substituted two 9×13’s…. worked out fine. I’ll be making another batch as soon as I’m done with this review!
This cake recipe is fantastic if you like heavy, dense cake which I do. The filling on the other hand is not great. I followed the directions exactly. It kept seperating and it was like eating a spoonful of powdered sugar by itself. I scraped it off and ate the cake alone, it was plenty moist and delicious.
This cake tasted okay, but it would not hold together. Plus, it cooked over every container I tried to bake it in. I guess “gob” is not a misnomer.
This recipe is so easy and so good – everyone wants to know the recipe. I send them to allrecipies.com and tell them to look for Aunt Rosie’s Gob Cake. When a function is coming up everyone asks if I’m bringing the Gob Cake. Try it you’ll really enjoy it.
This has been a hit with everyone who has tried it. I have used whole wheat flour in the icing and it is great tool