Where I’m from, these are called gobs. Where I live now, they’re called whoopie pies.
Whatever you call ‘em, they’re delicious.
I have an old, from-scratch recipe for the cakes somewhere (I promise I’ll hunt for it), but frankly, everyone in my family has resorted to the “boxed cake mix method” because it’s so darn convenient. Especially if you make these with red velvet…that’s a lotta food dye you have to buy if you’re making them from scratch!
Traditionally, gobs (whoopie pies) are chocolate cake with white/vanilla filling. Or red velvet, with this same white/vanilla filling. But don’t let tradition stop you. If there’s a cake-and-frosting combination you love, you can make it into a gob! Any flavor cake mix + 1 cup flour = gob.
‘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 cup milk (any fat content is fine)
1 cup crisco, room temperature (told you this was an OLD recipe!)
1 tsp vanilla extract
5 tsp flour
1 cup powdered sugar
1/4 tsp salt
Combine the milk and flour in a small saucepan over low heat. Cook, stirring continuously, until thickened. Cool completely.
Mix the milk+flour combination with the vanilla, salt, powdered sugar and crisco until light 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.