Can you freeze gob cake?
Yes! You can freeze cake, including this gob cake recipe. Prepare and assemble it as directed, then freeze it on a flat cutting board until firm. Remove and wrap the cake tightly in a layer of storage wrap, followed by a layer of heavy-duty foil. Store it for three months. Defrost the cake overnight in the refrigerator before serving.
If desired, slice the cake before freezing and then wrap individual portions for a sweet treat you can pull from the freezer whenever the craving strikes.
Can you make gob cake ahead of time?
Yes! To prepare gob cake ahead of time, bake and cool the cakes as directed. Wrap the cakes tightly in storage wrap and store at room temperature or in the refrigerator for two to three days or in the freezer for up to three months. Thaw the cakes in the refrigerator overnight before assembling the gob cake. Likewise, you can prepare the frosting up to three days in advance and store it in the refrigerator.
Gob Cake Tips
How do you get clean slices of gob cake?
There are many tips and tricks for slicing cake like a pro. For gob cake, use a thin, sharp knife and run it under hot water before cutting. After each slice, wipe it clean and run it under hot water again for the best results.
Why is my gob cake tough and dense?
Several factors can cause a gob cake to turn out dense or tough. Overmixing and inaccurate measuring are two of the most common culprits. For the best results, make sure to measure flour the right way and stir just until the batter is evenly mixed. Mixing too long is another cake mistake that will overdevelop the gluten in the flour and cause the cake to be tough rather than light and tender.
Watch How to Make Gob Cake
Ingredients
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
Directions
1
Preheat oven to 350. Line 2 greased 15x10x1-in. baking pans with parchment and grease the paper. Set aside.
2
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.
3
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.
4
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.
5
In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes.
6
Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.
Nutrition Facts
1 piece: 360 calories, 20g fat (7g saturated fat), 59mg cholesterol, 312mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 4g protein.
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