Chocolate Gobs With Icing Recipes

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
• In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
• Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
• Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

Steps:

• For gobs, mix all ingredients together in large bowl with electric mixer.
• Drop on ungreased baking sheets by Tbsp.
• Bake at 350 degrees for 10-12 minutes.
• Remove to waxed paper to cool.
• For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
• Let cool.
• In med.
• bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
• Add cooled flour and milk mixture.
• Add powdered sugar and beat well.
• Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
• Wrap individually in waxed paper or saran until eaten.
• Store in refrigerator.

Steps:

• Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
• In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
• With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.

Steps:

• 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.

Steps:

• 1. Preheat oven to 450 degree F. Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up. NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.
• 2. Start by prepping the first step of icing. In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy. When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.
• 3. You will need 3 mixing bowls to make cake mixture. In first bowl, combine sugar, Crisco, & eggs. Cream together.
• 4. In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid. (To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)
• 5. In the third bowl combine flour, baking powder, and baking soda, mix well.
• 6. Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer. gradually add flour mixture. Mix batter until all is blended well.
• 7. Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop. Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done. Remove from cookie sheet & place on cooling rack, allow to cool completely.
• 8. Complete icing: In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended. Place in refrigerator for about 20 minutes.
• 9. Put together your Whoopie Pie! I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess! Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Steps:

• Preheat oven to 350. Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., 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., 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., 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., In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.