Gob or Whoppie Pie

I grew up in Western Pennsylvania–the land of the wonderful “gob”, known in other parts as a “whoopie pie”. I have several recipes for gobs, but the homemade white filling (not the yellow stuff found in the commercially marketed gobs) never seems to be quite right; it is never as fluffy, thick, or sweet as the homemade gobs that we buy when we are in Pa. Does anyone have a recipe for that gob filling so that I can begin to enjoy my own homemade gobs? Also, does anyone have a recipe for the pumpkin gobs? I only have a chocolate recipe.

My taste buds thank you in advance,

Judy

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Comments

  1. Teresa in WV says

    Gob recipe (or as my family calles it “hoho cake”

    for the cream filling:
    1/2 Cup Crisco
    1/2 Cup soft butter
    1/2 Cup sugar
    1/2 Cup lukewarm milk
    1 tsp. vanilla extract
    1 small (7oz.) jar of Marshmallow cream

    Beat Crisco, butter,sugar together for 10 minutes on high. Heat milk to lukewarm. Add to above slowly. Beat until creamy. Add vanilla and marshmallow cream and blend until creamy.

    If you bake a chocolate cake (sheet cake cut in half or two round cakes)spread this end the middle and cover with chocolate icing and you’ve got a hoho cake!

  2. Nancy says

    Here are 3 recipies at
    http://www.kingarthurflour.com/blogs, then search for whoopie pies and you should find the 3 listed below (had trouble saving it as a direct link, sorry)

    #1 The Big Whoop: chocolate whoopie pies
    Thursday, June 4th, 2009
    Posted in Test Kitchen, Tips | 50 Comments »

    #2 Go Bananas for Whoopie pies (or peanut butter, or maple walnut…)
    Sunday, May 31st, 2009
    Posted in Test Kitchen, The Baking Sheet | 22 Comments »

    #3 Berry Fever : Whoopie pies
    Saturday, May 30th, 2009

    I taken classes at King Arthur, in Vermont and they are very helpful and have a wonderful site full of recipies that you can use by searching for the item you want. They also have a site where readers send in their recipies also. Give it a try!

  3. says

    My Amish Cookbook (Heritage Country Harvest) has both things you requested. One Whoopie Pie Filling recipe is:
    2 eggs, beaten
    2 cups sugar
    1 Tbl vanilla
    1 1/2 cups Crisco

    Beat until smooth.

    The other one is:
    1 egg white or whole egg, beaten
    1 Tbl vanilla
    2 Tbl flour
    2 Tbl milk
    2 cups powdered sugar (as needed)
    3/4 cup Crisco
    Beat smooth and add marshmallow cream to make right consistency.

    Pumpkin Whoopie pies:

    1/2 c. oil
    1 c. brown sugar
    2 eggs, beaten
    1 c. mashed pumpkin
    3/4- 1 c. flour
    3/4 c. whole wheat flour
    4 tsp baking powder
    2 1/2 tsp cinnamon
    1/4 tsp nutmeg
    1 c. raisins (these must be optional, I’ve never had them in any I bought)
    1 c. chopped nuts (must be optional also)

    Beat wet ingredients, then add dry ingredients. Add raisins and nuts last.
    Bake at 350^ for 15 min. Note: Shredded Zucchini may be used in place of pumpkin.

  4. Dianna Burgher says

    Sorry the first post was messed up, must be this early hour so here is a corrected recipe for Pumpkin and Cocoa versions of Wicked Whoopies. These recipes are from a company out east that make these for sale. They were on a TV show years ago and I got the recipes from them. Hope you enjoy

    Wicked Pumpkin Whoopie Pies
    PIE SHELL INGREDIENTS:
    1-15oz can of pumpkin
    2 large eggs
    1 cup vegetable oil
    2 cups brown sugar (firmly packed)
    2 tablespoons molasses
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 teaspoon ginger
    3 cups all-purpose flour (heaping)

    Directions: Preheat oven to 350 degrees.
    1. Beat pumpkin, eggs, oil, and brown sugar together until fluffy.
    2. Combine dry ingredients together.
    3. Then add molasses and dry ingredients to your mix until well blended.
    4. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2″ apart.
    5. Bake for 10-13 min.
    CREAM FILLING:
    6oz. of cream cheese
    1/2 stick unsalted butter (softened)
    2 cups confectioners’ sugar
    3 heaping tablespoons of fluff
    2 teaspoons of water

    1. Directions: Add all ingredients in a bowl and beat until fluffy.
    2. When whoopie shells are cooled, place a scoop of filling between two shells.
    Wicked good!
    COCOA WHOOPIE PIE SHELLS

    4 heaping cups sifted flour
    2 teaspoons salt
    2 teaspoons baking soda
    1 cup cocoa
    2 cups sugar
    1 cup hot water
    1/2 cup butter
    1/2 cup shortening
    1 cup sour milk or 1 tablespoon vinegar and milk to make 1 cup
    2 eggs
    1 teaspoon genuine vanilla or 2 teaspoons imitation vanilla

    **********************

    1. Mix together shortening, butter, sugar, eggs and vanilla.
    2. Sift together dry ingredients and set aside.
    3. Add milk, cocoa and hot water.
    4. Then add the dry ingredients.
    5. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2″ apart.
    6. Bake at 350 degrees for 10 minutes.

    WHOOPIE PIE FILLING
    6 tablespoons fluff
    4 tablespoons vanilla (this is not a typo)
    4 tablespoons flour
    4 tablespoons milk
    4 cups confectioners’ sugar
    1 1/2 cups shortening

    1. Add all ingredients in a bowl and beat until smooth.
    2. Then place scoop of filling between two of the shells and enjoy!

    • Ray F. Edwards Jr. says

      A long time ago, an old time baker said to me, “Why would you put imitation vanilla in a chocolate cake?.
      If you make chocolate flavor , make real chocolate. Hershey doesn’t put vanilla in his chocolate.”
      He was right ! Real flavor is best .

  5. shannon gantz says

    This is my grandma beachy’s recipe for whoppie pie filling.
    2 egg whites
    1t vanilla
    4T flour
    4T milk
    3 c powdered sugar
    1 c butter
    Beat all together until smooth and creamy.

  6. Sarah Sylvester says

    HI!! I was so excited to read your request because I can help!! I am from Indiana but my mother grew up in PA and she made whoopie pies when I was a child. NO ONE around here has ever heard of them. Here is her recipe:

    Pies:
    1 c shortening
    2 c white sugar
    2 eggs
    2 eggs yolks (save whites)
    1 c boiling water
    1 c SOUR milk
    1 tsp baking powder
    4 c flour
    1 c baking cocoa
    1 tsp salt

    CREAM SHORTENING AND SUGAR, ADD EGGS & YOLKS, ADD COCOA, THEN BOILING WATER. MIX DRY INGREDIENTS TOGETHER THEN ADD ALTERNATELY WITH THE SOUR MILK. DROP BY SPOONFULS ON COOKIE SHEET. BAKE AT 400 FOR 15 MINUTES. PUT FILLING BETWEEN TWO PIES SANDWICH STYLE.

    Filling:

    2 egg whites (unbeaten)
    2 tsp vanilla
    4 TBSP milk
    4 TBSP flour
    4 TBSP plus 1 box powdered sugar (divided)
    1 c shortening

    BEAT ALL INGREDIENTS TOGETHER–EXCEPT THE BOX OF SUGAR– THEN AFTER BEATING WELL, ADD THE BOX OF POWDERED SUGAR

    It’s not an elegant recipe but that’s what is written on her card. Hope that helps!!

  7. Rose Clawson says

    Gob Filling

    5 tablespoons flour
    1 cup milk
    Cook till smooth, refrigerate to cool
    Add
    1 stick butter
    1 cup sugar
    1/2 cup shortening
    1/2 teaspoon vanilla
    Dash salt
    mix till smooth, add to the cake part.

  8. Tracy Sanders says

    I am from Somerset, PA – as Southwestern PA as you can get. We make Gobs all the time. Here is my Gob recipe and also my Pumpkin Gob recipe. Enjoy!

    Gobs

    2 c. sugar
    1/2 c. Crisco
    2 eggs
    4 c. flour
    2 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. salt
    1/2 c. cocoa
    1 c. sour milk (add 1 tablespoon vinegar & then enough milk to make 1 cup)
    1/2 c. boiling water
    2 tsp. vanilla

    Cream together sugar, Crisco and eggs. Sift flour, soda, baking powder, salt and cocoa. Add to the creamed mixture. Mix in sour milk, water and vanilla. Batter will be thick. Drop by large spoonful on greased cookie sheet. Bake at 425 for 6-7 minutes.

    Icing/Filling

    6 T. flour
    1 c. milk
    1/2 c. margarine
    1/2 c. Crisco
    1 c. sugar
    1 tsp vanilla

    Combine flour and milk in sausepan. Cook until thick, stir constantly. Let cool. In separate bowl, beat margarine, Crisco, sugar and vanilla until smooth and fluffy. Add cooled mixture, beat until smooth.

    Pumpkin Gobs

    2 c. brown sugar
    1 c. oil
    2 c. canned pumpkin
    2 eggs
    3 c. flour
    1 tsp. cinnamon
    1 tsp. ginger
    1 tsp. salt
    1 tsp. baking powder
    1 tsp baking soda

    Mix sugar and oil together, add eggs and pumpkin. Add all other ingredients and mix well. Drop by large spoonful onto greased cookie sheet and bake at 350 for 15 minutes.

    (Note: I have used pre-spiced canned pumpkin and have omitted the cinnamon and ginger from recipe.)

    Filling

    1 (3 oz.) box vanilla instant pudding
    1 c. sugar
    1 c. Crisco
    1 c. milk
    1 tsp. vanilla

    Mix all ingredients well.

  9. Heather says

    Hello, try using 2 cups of powdered sugar, 8 oz of cream cheese, 1 Tbsp. vanilla and 1 stick of butter softened. Yum!

  10. Anna says

    I don’t know about anyone else, but when I have gobs I like the sheet cake kind that you cut into squares. I can never find good ones anywhere except the ones my aunt makes! I’m from Smicksburg, PA right in the heart of Amish Country so we have nothing better to do but bake! here is our recipe:

    SHEET GOBS
    1 box deep chocolate cake mix
    4 eggs
    1/4 c. oil
    1 sm. box instant chocolate pudding
    3/4 c. evaporated milk
    3/4 c. water

    FILLING:
    1 stick butter
    1/2 c. shortening
    2 c. powdered sugar
    4 tbsp. flour
    1 tsp. vanilla
    1/3 c. milk

    Mix above cake ingredients, and then pour evenly into 2 greased cookie pans. Bake at 350 degrees for 15 minutes.
    While cooling, make filling. Blend all ingredients, and then whip at high speed for 5 minutes until thick and creamy. Spread filling on one gob sheet, then invert other sheet on one top. Cut into squares.

  11. Sandy Schmude says

    I am from Johnstown, PA which as everyone tells me is the home of the Gob (irish coalmining dessert in a hand). I do not have a pumpkin Gob recipe but I can give you a milk and egg free alternative for those with allergies. Here is my recipe:

    Gob cookie:
    Cream together:
    2C sugar
    1/2 C crisco
    2 eggs (or 1 tsp baking powder, 1 1/2 T oil, 1 1/2 T water for each egg)
    1 C sour milk (milk with about a tsp of vinegar in it or for milk free just use soy, almond milk with vinegar)
    1 C warm water.
    then add:
    4 C flour
    2 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1/2 C cocoa……mix well then bake at 350 degrees till done. If you touch top and it bounces back a little it is good. For higher gobs do not use parchment paper or stones. They seem to puff more when baked on a little bit of the other gobs that couldn’t be scraped off of the sheet.

    Filling:
    cook 5 T Flour and 1 C milk (almond milk works as the best substitute but if you need to use soy just do not overcook it will get thick and then turn liquid again). Cooking on top of a double boiler works best. Mix constantly till thick. Set aside to cool.

    beat 1 C powdered sugar
    1 C crisco
    1/2 tsp salt
    1 tsp vanilla with a mixer till fluffy then add cooled milk and flour mixture one heaping tablespoonful at a time and keep beating until fluffy.

    • Danielle Krevetski says

      I would suggest to ANYONE to use Sandy Schmude’s recipes…they are the most accurate. The cream cheese filling hurts my teeth because it is soooo sweet. Her recipes are the closest to the ones I have used for the past 35 years ( and I am 45 now). I used to make them for my father’s lunch bucket.

  12. Staci says

    I grew up in SW PA and use this recipe for my gob filling:

    5 Tbsp flour
    1 c milk
    1 c sugar
    1 stick real salted butter
    1/2 c Crisco
    1 tsp vanilla

    Cook flour and milk together until think – set aside to cool
    Cream together the butter and Crisco, add sugar and vanilla
    Add cooled flour mixer – beat on high until filling is no longer grainy

    I have another that a neighbor of mine always used:

    2 c sugar
    1 stick butter or oleo
    1/3 c Crisco
    2 Tbsp flour
    1 egg white
    1 Tbsp vanilla

    Cream Crisco and oleo together – add remaining ingredients – beat until fluffy

  13. Christy says

    Came across this website looking for a true gob recipe. I grew up in western PA and although I don’t rember the exact recipe for the gob filling,I can say that the KEY to gob filling is sour milk. Anything else, makes it just a whoopee pie. It’s what makes Gobs different from whoopee pies.

    • Ray F. Edwards Jr. says

      I’ve been making gobs for quite a while and know the following. Not many want to give away a secret formula ,especially when it comes to Gobs, but I will give you some tips from history. Long ago, folks used up every food item they had on hand so not to waste. They also knew the properties of the ingrediants, such as, sour milk was acidic, therefore it helped confections expand or rise. Adding pure vinegar to milk helped. Finding the right amount of acid was critical. Today, baking powder and baking soda have made the formula easier. Sour milk works well but I stopped using it long ago.
      Sour milk can be used in cake batter but never in Filling. Also, better results always come from confection sugar as opposed to granulated sugar. That’s why it’s called Confection Sugar. Gob Filling always uses Confection Sugar. Also, true Gob filling should be thick and heavy. Never Fluff or thin. The mixing process is critical along with the ingrediant temperature. Your right. No comparison to Woopie Pie. They are just look similar .

  14. Sue Smith Norton says

    CT transplant born and raised in Johnstown, PA and a gob lover! I don’t have my recipe with me (I’m at work…shhhhh) But: The Gob filling does not contain eggs, sour milk or “fluff” of any kind. First a paste of flour and milk is gently cooked till thick and cooled. The remaining ingredients are margarine, crisco, salt, vanilla and POWDERED sugar ….. Yum!!

  15. Ray Edwards says

    Close Sue ! But as I said before, Immitation Vanilla is not used in Real Gob cakes or filling. I have a formula I use from way back, in the early 1900s . A great grandmothers formula. That is a recent ingrediant which any good baker will tell you is not necessary if you use the correct amont of other ingrediants. Vanilla can actually ruin the taste of genuine Gob filling. If a real Gob is made and immediately sealed in a bag and either frozen or placed in a cooler over night, upon opening the bag, take a quick sniff of the bag, and you will get the odor almost of peppermint, even though peppermint is not used either. This is how I identify a Real Gob. Too many people are looking to jazz up food products, and the end result is not as good. Keep it the way it was in the old days, and you’ll be fine.

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