Gobs contain a filling with a buttery flavor and sweet but not sugary impression. To make the filling solid allow the flour mixture to cool to refrigerator temperature and ensure the margarine and Crisco are solid during preparation.


Start Here
Mix 5 Tablespoons of flour with 1 cup Milk and boil to a thick smooth paste. Let Cool
Prepare the chocolate shells while the paste cools.

Cream Together

1 cup Conf sugar
1/2 cup margarine (don't melt the margarine)
1/2 cup Crisco (don't melt)
1t vanilla
1/4t salt

Add bottom mixture by the tablespoon to the top mixture.


It is more time efficient to make a double batch at a time. Gobs freeze nicely and will store in the refrigerator for quite a while anyway. Gobs are better if you make a triple batch of filling for a double batch of shells

Chocolate Shells

After preparing the thick smooth paste in step one of the filling

Cream Together

2 Cups sugar
1/2 Cup Crisco
2 Eggs
Then add 1 Cup sour milk (make sour by adding 2t of vinegar)
1 Cup boiling water (If you use just less than 1 cup the cakes will be drier when done. Make sure you spread them thin though)
1t vanilla

Sift Together

4 Cups regular flour
2t baking soda
1/2t baking powder
1/2t of salt
1/2 cup of cocoa

Blend Dry ingredient into fluid; mix thoroughly. Drop onto un-greased cookie sheet and bake 5-8 min at 450 degrees

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