Aunt Rosie's Gob Cake

Aunt Rosie's Gob Cake

19 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  MIA

“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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Adjust Servings

Original recipe yields 1 - 2 layer 10x15 inch cake



  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 (19)

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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!



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!



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.

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Amount Per Serving (14 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 53.9 g
  • 17%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 497 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Aunt Maria's Pudding Cake


next recipe:

Aunt Bert's White Cake