Jerrys Gob Cake Recipes

Steps:

• Preheat oven to 350F (175C).
• 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 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
• 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 icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer 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:

• 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.

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:

• Cake:.
• Preheat oven to 350°F.
• Mix ingredients, blend well. Pour into ungreased 9x13 cake pan. Bake 35-40 minutes or until done. Cool well before icing.
• Icing:.
• Take the 2 packages of pudding and 2 cups milk. Cook over medium heat till thick. Cool pudding by placing the pan in cold water. Cool thoroughly. Add remaining ingredients to cool pudding. Beat till well blended, spread on cool cake.

Steps:

• 1. Preheat oven to 350 degree F. Grease two 8 inch baking pans. I used cooking spray.
• 2. In a medium mixing bowl, combine the first six ingredients.
• 3. Add the eggs, butter and mix well.
• 4. Pour into prepared baking pans. Bake for 30 - 35 minutes or until toothpick inserted near the middle comes out clean. ** note: I baked mine individually. I see no problem with baking them both at the same time.
• 5. Cool on racks.
• 6. Make Gob filling: In a small saucepan; combine the milk and flour.
• 7. On medium heat, cook until thickened; it will be very thick. Set aside to cool. Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
• 8. Cream the butter and sugar until it's light and fluffy, scraping the bowl once or twice to make sure it's all mixed well.
• 9. Add the cooled flour/milk/vanilla mixture. Make sure it's not the least bit warm. Whip it on medium-high until the mixture resembled whipped cream.
• 10. I take one cake, place it on serving platter rounded side down. It should come out of the pan with no problems. It's a pretty easy cake to work with.
• 11. Spread the filling evenly on the bottom cake. Now, carefully Place the other cake, rounded side up this time. I then sprinkle the top wit confectioners' sugar. You don't have to. It's entirely up to you.. I just think it's pretty with the sugar.
• 12. You could make this cake with only one cake. Cutting it in half. If so, just halve the cake recipe. This is a very moist and delicious cake..we sure enjoy it. It is also great without the filling..I hope you'll give it a try...

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 the oven to 350 degrees and prepare 13x9 pan with non-stick spray.
• Drain the juice from the can of mandarin oranges into a measuring cup.
• Crush the mandarin oranges (blender recommended).
• Put the crushed mandarin oranges in to a large mixing bowl.
• Take the juice from the mandarin oranges that was drained into the measuring cup and fill the cup with water until you have 1 and 1/4 cup.
• Put applesauce, egg whites and whole egg into the mixing bowl.
• Mix all the wet ingredients then add in dry cake mix and mix with mixer until blended.
• Pour into pan and bake for 35-40 minutes.
• Let it cool then frost with ff cool whip and store in the fridge.