Ah, Gobs. Not whoopie pies, not moon pies—GOBS. If you’re from Johnstown, Pennsylvania (like me), you know exactly what I’m talking about. And if you’re not, well, buckle up, because you’re about to learn about this sweet treat that’s practically a state treasure.
Now, I live in Oklahoma City these days, but every so often, nostalgia (and my sweet tooth) pulls me back to my PA roots. My boyfriend’s a fellow Johnstown native—we even went to the same school—so he’s always game when I whip up a batch of these beauties. And while we love our new home, there’s just something magical about a dessert that tastes like your childhood.
If you’re wondering what makes Gobs different from a whoopie pie, it’s all in the details. This recipe is a family heirloom, passed down from the lovely women in my family (and a few little old ladies from church dinners—those ladies KNOW what’s up). So, yes, you’ll be making both the cake and the filling from scratch. It’s a bit of work, but trust me: it’s 100% worth it.
What You’ll Need
For the Cake
- 2 cups sugar
- ½ cup shortening (I swear by butter-flavored Crisco for that extra oomph)
- 2 eggs
- 4 cups flour
- ¾ cup cocoa
- ½ tsp baking powder
- 1 cup boiling water
- 1 cup sour milk (pro tip: add 1 Tbsp lemon juice or vinegar to regular milk to “sour” it—lemon juice is my favorite)
- 3 tsp baking soda
- 1 tsp vanilla (hint: spill a little extra. Oops! So tragic…not.)
For the Filling
- 8 Tbsp flour
- 1 ½ cups milk
- 1 cup margarine (or salted butter, if you’re like me and margarine isn’t welcome in your house)
- ¾ cup shortening
- 1 tsp vanilla (yes, the accidental extra spill rule applies here, too)
- ½ tsp salt
- 2 cups powdered sugar
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Let’s Make Some Gobs!
1. Preheat your oven to 375°F.
Get that oven nice and toasty—this is where the magic happens.
2. Mix the dry ingredients.
In a big ol’ bowl, combine sugar, flour, cocoa, baking powder, and baking soda. Give it a good mix so everything’s ready to mingle.
3. Combine the wet ingredients.
In another bowl, start with the shortening, then add the boiling water (it softens things up beautifully). Mix in the sour milk and vanilla, and save the eggs for last—no scrambled eggs here, thank you! I use a stand mixer for this step, but good ol’ elbow grease works, too.
4. Bring it all together.
Slowly add the dry ingredients to the wet mixture. Go a little at a time to avoid a flour explosion. When you’re done, the batter should be thicker than your average cake batter.
5. Bake!
Drop spoonfuls of batter onto an ungreased cookie sheet, leaving about 2 inches between each dollop. Bake for 6–8 minutes, but keep an eye on them—ovens have minds of their own. A toothpick should come out clean when they’re done. Let them cool completely.
Time for the Filling
1. Make the base.
In a small saucepan, heat the milk on low and gradually stir in the flour. Add it slowly, a spoonful at a time, stirring constantly until it thickens to the consistency of mashed potatoes. Let it cool completely.
2. Cream it up.
In a mixing bowl, cream together the margarine (or butter), shortening, vanilla, and salt. Slowly add the cooled flour mixture, then gradually beat in the powdered sugar. Keep mixing until it’s smooth and fluffy—this usually takes about 3 minutes.
Assemble Your Gobs
Think ice cream sandwiches, but better. Spread a generous dollop of filling on one cake half, then top with another. Voilà! You’ve got a Gob.
For best results, wrap each Gob individually in plastic wrap or wax paper and pop them in the fridge to firm up. They’re also freezer-friendly, so go ahead and make a stash for the holidays (or just for yourself, no judgment).
Enjoy your little taste of Pennsylvania! And remember, they’re not whoopie pies—they’re GOBS. 💕