Same quick gob recipe as yesterday, with a different filling!
‘Quick’ Chocolate Gobs with Vanilla Filling
For the cake:
1 box chocolate cake mix – and whatever that cake mix calls for on the back to make it into a cake (eggs, oil, water, whatever)
1 cup flour
Preheat the oven to 400 degrees
Mix the cake mix and other ingredients per the instructions on the back of the box for making a cake. Add in the flour and mix until well combined
Drop 1 teaspoon – 1 tablespoon (depending on how big you want them) of batter onto an ungreased non-stick cookie sheet. Leave about an inch between each glob of batter.
Bake for 5 minutes, remove from oven and remove from cookie sheet immediately. Cook on a wire/metal rack.
**Don’t worry about the consistency of the batter…it’ll feel runny, like a cake would, but I promise it won’t run all over your cookie sheet….it’ll cook up into nice rounded ‘cake cookies’ in the oven. And make sure you let your cookie sheet cool down before putting more on it! This helps reduce the spreading.
For the filling:
1 1/3 cups creamy peanut butter
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups powdered sugar
Using an electric mixer, beat the peanut butter and butter together until smooth and creamy. Drop the speed down to low and add the powdered sugar. Once the sugar is combined, whip/beat the frosting for about 5 minutes on high speed until it’s light in color and fluffy.
Take two completely cooled cake cookies and spread about 1-2 tablespoons of filling between them. Store in a single layer, refrigerated, for up to a week.
Yield depends on how large you make your gobs. My most recent batch were made with 1/2 tbsp of cake batter, and that yielded me about 2 dozen gobs.