Chocolate Gobs (3 recipes)




3-1/2 cups all-purpose flour 1-1/2 cups unsweetened cocoa powder
1 teaspoon salt
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) butter, preferably unsalted, room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 cups buttermilk, room temperature (see notes below) 2 teaspoons vanilla


2 large egg whites
1-1/2 cups granulated sugar Pinch of salt
1 teaspoon light corn syrup 1/4 teaspoon cream of tartar 5 tablespoons cold water
1 teaspoon vanilla

For the Gobs, preheat oven to 400° F. Line 2 large baking sheets with parchment paper. Into a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. In another large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, buttermilk and vanilla; beat until well-combined. Gradually add the dry ingredients, mixing after each addition until combined. Drop batter onto sheets by heaping tablespoons, about 3 inches apart, as they will spread. (I use a small scoop that is about a one tablespoon capacity. It makes dropping the batter much easier and more uniform.) Bake for about 12 minutes, or until the tops of the Gobs spring back to the touch. Let cool slightly before removing to a cooling rack topped with parchment or waxed paper. Let cool completely.

Meanwhile, make the filling. Place the eggs, sugar, salt, corn syrup, cream of tartar and cold water in a medium heatproof bowl or the top of a double boiler. Beat with a handheld electric mixer just until combined. Place the bowl over a pot of boiling water, being very careful to make certain that the bottom of the bowl is not touching the water. Beat with the mixer on high speed for 7 minutes. Remove from the pan and add the vanilla. Beat again until combined. To speed up the cooling process, place the bowl in a larger bowl of ice and water. Continue to beat until the filling is thick and cool.

To assemble, spread cooled filling, about 1-1/2 tablespoons per Gob, on the bottom of half of the Gobs. Top each with the remaining Gobs. Gobs can be served immediately. If storing, wrap individually with plastic wrap or waxed paper, then place in storage bags. Store in the refrigerator for up to 4 days, or freeze in freezer bags for up to 3 months.

Notes: Make your own buttermilk by mixing 1 tablespoon lemon juice and enough milk to make 1 cup for each cup that you need. These Gobs can be made in any size desired. For smaller Gobs, use a heaping teaspoon and adjust the baking time to about 10 minutes. For larger Gobs, use a larger scoop, and bake a little longer. Keep in mind that, for larger Gobs, you will need more space between them on the baking sheet.

1 box chocolate cake mix (no pudding)
1 box instant chocolate pudding
2 eggs
1/4 c. vegetable oil


2 egg whites
1 1/2 c. sugar
3/4 c. hot canned milk
3/4 c. butter
3/4 c. Crisco
3 tsp. vanilla

CAKE: Prepare cake mix as on package; add pudding, eggs and oil. Beat 6 minutes. Bake on 2 jelly roll pans for 5-10 minutes at 350 degrees. When you put it on the pans, put wax paper down on one before you put cake batter on.

FILLING: Beat egg whites until stiff; add sugar and hot canned milk. Beat until sugar is dissolved. Keep beating; add butter, Crisco and vanilla. Keep beating until smooth at high volume. This will take awhile. Spread on one layer of cake; make sure it is the one without the wax paper. Then place the other layer on it.

2 cups sugar
2 eggs
1 cup of boiling water
1 teaspoon vanilla
1/2 teaspoon baking powder 3/4 cup cocoa
1/2 cup shortening
1 cup sour milk (1 Tbsp. lemon juice or vinegar to sour it)
4 cups flour 2 teaspoons baking soda

Mix sugar, shortening, eggs, milk, water and vanilla. Then sift together flour, baking powder, soda and cocoa.

Gradually add dry ingredients to the first mixture, beating constantly until well mixed. Drop by tablespoon on engrossed cookie sheet, about 2 inches apart.

Bake at 400 degrees for about 5 minutes. Cool before icing.