Chocolate Gobs

chocolate gobs

Chocolate gobs are a sweet treat that have a cream filling sandwiched by two cake-like chocolate cookies. Essentially, they are whoopie pies, but don’t have marshmallow in the cream filling (although, not all whoopie pies recipes have marshmallow in them). the first time I ever saw a whoopie pie was at a Mennonite farmers’ market in the Shenadoah Valley. I’m guessing it’s a Pennsylvania Dutch, Amish, or Mennonite recipe. I made this recipe after seeing an episode of Paula’s Home Cooking (it’s Paula Deen’s recipe) on The Food Network. They were fun to make and tasted great. The recipe made a gabillion gobs, so plan on giving some away. These would be great for a bake sale.

Two Brothers’ Chocolate Gobs

Cake:
2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup cocoa
Filling:
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Recipe note:

I don’t usually have buttermilk, so I use 1 tablespoon of lemon juice (you can use white vinegar) and enough milk to make 1 cup.


Whoopie Pies

Whoopie Pies

Move over Chocolate Gobs and make room for these Whoopie Pies.  They are much easier to make and taste better (which is saying something….I love the Chocolate Gobs).  The filling for these treats contain marshmallow cream.  Marshmallows are not vegetarian, but marshmallow cream does not contain gelatin, so it is fine for vegetarians.  Marshmallow cream is also great for making vegetarian s’mores.

Whoopie Pies

Batter
1 stick (1/2 cup) butter, softened
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

Filling
3/4 stick (6 tablespoons) butter, melted
1 cup powdered sugar
1 cup marshmallow cream (Fluff)
1 1/2 teaspoon vanilla

Heat oven to 375 degrees.  Coat baking sheet(s) with non-stick spray or line with parchment paper.

Batter:  Beat butter, sugar, baking soda, baking powder, and salt in a large bowl with a mixer on medium speed until fluffy.  Beat in egg and vanilla, then cocoa powder until blended.  With mixer on low speed, slowly beat in milk until blended.  By hand, stir in flour. Drop level tablespoonfuls 2 inches apart on prepared baking sheet(s).

Bake 8 minutes or until tops spring back when lightly pressed.  Cool on baking sheet 1 minute befoe removing to a wire rack to cool completely.  Repeat with remaining batter.

Filling:  With a wooden spoon, vigorously mix all ingredients untl blended and smooth.

Spread 2 teaspoons onto flat side of half the cookies; top each with another cookie, pressing to adhere.

Storage:  Refrigerate in an airtight container with wax paper between layers up to 1 week or freeze up to 1 month.