Chunky Chocolate Gobs Recipe Cake Recipe For Stuffed

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CHUNKY CHOCOLATE GOBS



Chunky Chocolate Gobs image

Chocolate-lovers will go crazy over these chunky, chewy cookies. A scrumptious dessert chock full of chocolaty treats - cookie crumbs, candy bars and choco chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 30

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
2/3 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup packed dark brown sugar
2 eggs
2 teaspoons vanilla
2 cups creme-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
3 bars (1.75 oz each) coconut-filled dark chocolate candy, chilled and chopped
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat butter and shortening with an electric mixer on medium speed until creamy; gradually add both sugars, beating until light and fluffy. Beat in eggs and vanilla just until combined. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in cookie crumbs, candy bars and chocolate chips. Cover with plastic wrap and refrigerate 30 minutes.
  • Onto cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 10 to 12 minutes or until barely set. Cool 10 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg

GOB CAKE



Gob Cake image

This gob cake recipe has been passed down in our family for generations. We always eat it at our gatherings. -Kristina Hershey, Columbia, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 18 servings

Number Of Ingredients 12

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup water
4 large eggs, room temperature
1/2 cup canola oil
FILLING:
1/3 cup all-purpose flour
1 cup evaporated milk
1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 360 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 312mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

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