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Gobs Recipe

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This recipe for Gobs, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Pender
Added: Monday, June 26, 2006


2 c. sugar
1/2 c. crisco shortening
2 eggs
1 c. sour milk
1 c. boiling water
1 tsp. vanilla
4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. cocoa

1 c. milk
5 tbsp. flour
1 c. powdered sugar
1/2 c. margarine
1/2 c. crisco
2 tsp. vanilla

To make cakes:
Preheat oven to 450. In large mixing bowl cream sugar and
crisco. Beat in eggs. Beat in milk, boiling water, and vanilla.
Gradually add dry ingredients; slowly beat until all is mixed.
Drop by tablespoon onto an ungreased cookie sheet; only
make 6 per sheet. Bake 5 minutes, or until puffy. Cool.

To make filling:
Cook milk and flour until thick; cool. In bowl, cream powdered
sugar, margarine, crisco, vanillia. Add cooled milk mixture
and mix well. Fill between two equal sized, cooled cake

Number Of Servings:
Number Of Servings:
a few dozen
Personal Notes:
Personal Notes:
Recipe given to me by my mother, Theresa Froehlich. My kids
like these best frozen. Store individually wrapped in wax paper.




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