Chocolate Gobs (Whoopie Pies)
(Shared recipe submitted by Antoinette Montuoro-Germann.)
Antoinette writes: "This is a recipe that has been in my grandmother's family for many generations, from Johnstown, Pennsylvania. The filling is also great on any cake that needs frosting. The recipe can easily be doubled."
For the Gobs
- 2 cups granulated white sugar
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1/2 cup solid vegetable shortening, such as Spry or Crisco
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa
- 1/2 cup boiling water
- 4 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 2 teaspoons baking soda
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 2 cups powdered (confectioners') sugar
- 1 teaspoon vanilla
- 1 cup solid vegetable shortening
For the gobs, preheat oven to 350° to 375° F. Cream together the sugar, eggs, cinnamon, shortening, salt and vanilla. In a separate bowl, mix together the cocoa and boiling water, then add to the creamed mixture. Stir in the flour, baking powder, buttermilk and baking soda. Drop by spoonfuls onto cookie sheet. Bake approximately 8 to 10 minutes until a cake tester inserted in the center comes out clean. Cool completely on a rack.
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Meanwhile, make the filling. Cook the flour and milk in a saucepan until thick. Let stand until cold. While it is cooling, mix together the salt, powdered sugar, vanilla and shortening. Add to the milk mixture and beat until light and fluffy. Frost half of the cooled gobs on the flat side with the filling, then top with the other halves, flat side down.
About Antoinette: Antoinette currently resides in Emerson, NJ. Her e-mail address is MontuoroGermann1@aol.com.