Aunt Rosie's Gob Cake Recipe - Allrecipes.com
Aunt Rosie's Gob Cake Recipe
  • READY IN 40 mins

Aunt Rosie's Gob Cake

Recipe by  

"Aunt Rosie bakes her famous Gob Cake and brings it to every family function. It uses a basic box cake with a few more ingredients and some homemade icing. Start your own family tradition!"

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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 10x15 inch cake Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
  3. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

I had mixed feelings about this as I went through the steps of making it. The cake turned out beautifully, deep chocolate and evenly risen and baked. The filling surprised me--it started out runny but after 5 minutes whipped up fluffy and light. The only trouble was that it didn't have much flavor. It really wasn't even sweet enough. It spread beautifully, the top layer went on like a breeze and the finished cake looked, well...unfinished. I'm sure this was meant to look and taste like a Hostess SuzyQ, but I really wasn't impressed. I knew it needed dressing up with an icing or glaze. A few minutes later I had it it covered with "Easy Chocolate Bundt Cake Glaze" and now I had something! The glaze is sweet, which was the perfect compliment to the more subtle cream filling, and together with the deep chocolate cake, this was just chocolatey, creamy, gooey, fudgey bliss. Warning: this is very rich, so a little goes a long way!

 
Most Helpful Critical Review
Jan 12, 2004

This cake recipe is fantastic if you like heavy, dense cake which I do. The filling on the other hand is not great. I followed the directions exactly. It kept seperating and it was like eating a spoonful of powdered sugar by itself. I scraped it off and ate the cake alone, it was plenty moist and delicious.

 

21 Ratings

May 23, 2004

This is the best cake I've had in years! I didn't have two 10x15 pans, so I substituted two 9x13's.... worked out fine. I'll be making another batch as soon as I'm done with this review!

 
Jan 20, 2009

This cake was really good, moist and not too dense. The filling on the other hand never got to the "whipped cream" stage...I even added extra flour to try and thicken it. Next time I will use my mother's icing recipe that is similar to this one...1 stick butter, 1/2 cup shortening, 1/2 cup milk, 4 heaping tablespoons flour, 1/2 tsp. vanilla, 1 cup regular white sugar. Put all ingredients in bowl and beat on high until sugar dissolves. Thanks for a good cake recipe...will be making again.

 
Jul 25, 2004

I used slightly smaller cookie sheets, and the recipe came out just fine. Made this as my husband's birthday cake...was a big hit at our house.

 
Jun 03, 2003

This recipe is so easy and so good - everyone wants to know the recipe. I send them to allrecipies.com and tell them to look for Aunt Rosie's Gob Cake. When a function is coming up everyone asks if I'm bringing the Gob Cake. Try it you'll really enjoy it.

 
Mar 28, 2011

This review is for the cake portion of this recipe only. I made the cake part into sandwiches and it made 56 - 2 1/2" disks. I baked them in my muffin top pans. The cakes looked beautiful when I took them out of the oven but within 2 minutes they were completely flat. It didn't affect the taste, just the appearance of the finished product. I will try these again at another date.

 
Oct 02, 2006

I only used the gob part of this recipe; used a cooked icing recipe from another source, but the cake turned out great! I dropped a small amount of batter onto parchment paper and sandwhiched the icing between 2 halves in the more traditional way of making gobs. They came out very well, i'm keeping this one for the future!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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