Happy Friday, dear reader. It is Foodie Friday, and in honor of my favorite human bean’s birthday, I would like to share her all-time favorite cake, gob cake. This is a dessert that she requests for every holiday, every birthday, and every party/gathering. My daughter can eat her body weight in a gob cake. Often, Eric and I get one piece of cake apiece, and Jordan eats the rest of the cake. Gob cake is a hot commodity in the Smay household.
I have shared before that I collect old cookbooks. One of my prized cookbooks is The Marion Center Band Cookbook circa. 1982. This cookbook was created as a fundraiser for the Marion Center High School band and band front. Each band member submitted several recipes. The recipes were then compiled to create a rather extensive collection of everything from beverages, appetizers, main dishes, and desserts. The name of the contributor is printed next to each recipe. I have my Grandma Tillie’s copy of the cookbook. I love browsing through the recipes and reading the notes Tillie wrote next to each recipe she tried. Some recipes have a slash through them with the words “No Good” written over them. Some recipes have little adjustments like “Add 1 additional cup of flour” or simply “Good” written next to it. I like to see Tillie’s handwriting after all these years, and it makes me smile to read her notes.
Donna McAfoos and Jane States submitted the recipe my little bean adores. I don’t know Donna McAfoos, but Jane States is the mother of a dear family friend, Nancy States. These ladies certainly know how to make a delicious cake. I appreciate them for sharing their recipes. Please enjoy their gob cake recipe.
Gob Cake
Ingredients:
1 Package Chocolate Cake Mix
1 Package of Instant Chocolate Pudding
4 Eggs
¼ Cup Cooking Oil
1 ½ Cups Milk
Directions:
Cover two 9x12 jelly roll pans with aluminum foil. Spray foil with nonstick cooking spray. Mix the above ingredients with an electric mixer. Divide the batter evenly between the two jelly roll pans. Bake in an oven set at 350 degrees for 15-20 minutes. Set aside to cool completely.
Filling:
1 Cup Milk
5 TBLS All Purpose Flour
Add the above to a lidded container. Shake vigorously. Pour through a strainer into a heavy-bottomed saucepan. Cook filling over low heat, constantly stirring, until thick. Cool completely.
In a large mixing bowl, combine the above mixture with
1 Cup White Cane Sugar
1 Stick Butter
½ Cup Crisco
Beat until smooth and creamy. Turn one baked caked onto a cake board. Spread the icing over the cake, making sure to go to the edge. Next, place the second baked cake on top of the icing. Top with powdered sugar. If you want to create a decorative design, you can place a lace or paper doily atop the cake and sprinkle the powdered sugar over the doily. Carefully remove the doily, creating a lovely lace pattern with the powdered sugar.
On this snowy January Friday, stay safe, be smart, enjoy delicious food, and keep washing your hands.
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