Menu

Gob Cake

10 reviews
Total Time
Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Kristina Hershey, Columbia, Pennsylvania

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

This gob cake recipe has been passed down in our family for generations. We always eat it at our gatherings. —Kristina Hershey, Columbia, Pennsylvania

Now Trending

Gob Cake Tips

How do you store gob cake?

Store leftover gob cake in the fridge for up to 5 days. Here's how to store other baked goods.

How can you make gob cake your own?

Try switching up the flavors! Swap out the vanilla filling for chocolate frosting or raspberry, like in this chocolate-raspberry whoopie pie recipe. Or try a different cake, like the one in this pumpkin whoopie pie recipe or this red velvet whoopie pie recipe.

Can you make gob cake ahead of time?

Yes, you can make this gob cake ahead of time! You can make it a day ahead, and store the cake and filling in the fridge separately for best results. Assemble when you're ready to serve.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Watch How to Make Gob Cake

Test Kitchen Approved

Gob Cake

10 reviews
Prep Time 20 min
Cook Time 15 min
Yield 18 servings

Ingredients

  • 1 package dark chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup water
  • 4 large eggs, room temperature
  • 1/2 cup canola oil
  • FILLING:
  • 1/3 cup all-purpose flour
  • 1 cup evaporated milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 4 teaspoons vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350. Line 2 greased 15x10x1-in. baking pans with parchment and grease the paper. Set aside.
  2. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
  3. Spread batter into prepared pans. Bake until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper.
  4. Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature.
  5. In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes.
  6. Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.

Nutrition Facts

1 piece: 360 calories, 20g fat (7g saturated fat), 59mg cholesterol, 312mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 4g protein.

Loading Popular in the Community
Loading Reviews