Recipe: Gobbs

I'm trying to get all my crafting/sewing supplies organized before I attempt my first tutorial. It would also probably help if i could find either of our cameras. The house has become a sort of organized chaos since we decided on having a yard sale next month. I need to get all the boxes/bags of sell-able stuff out to storage and the patio.

All my crafting and sewing items seem to have ended up in every corner of the house...I think there may even be some in the car. I've taken over half of Chubs' closet (which is so big it's like a room unto itself) for storing my fabric and things. I call it my office. :)

Anywho... on to today's recipe. :)

Gobbs are a holiday tradition on my husband's side of the family. His Aunt Bub is the Queen of Gobbs (or whoppie pies as some may know them). I wanted to try my hand at this legendary family treat some after some experimentation I came up with this recipe. Although it may never be as good as the original I know that I at least did it a little justice.

This recipe makes 1-2 dozen depending on the size of the cookie scoop you use.

Ingredients:
1 package of chocolate cake mix (last time I made these I used a dark chocolate mix)
3 eggs
1/2 cup canola oil
1 teaspoon of vanilla extract (you can add a little mint flavoring too if you like the choco-mint combo)

Filling:
1 package (8oz) softened cream cheese
1/2 cup of softened butter
2 1/2 cups of confectioner's sugar
2 teaspoons of vanilla extract
(in a pinch you can use a can of store bought cream cheese frosting but it just isn't as good)

For "cookie" part: (preheat oven 350*)
1.) In a large bowl, combine cake mix, oil, and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2.) Use small cookie scoop (about 2 tablespoonsful). Drop cookies 2in. apart onto a greased cookie sheet. Bake at 350* for 15-17minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely. (They must be cooled completely before frosting.)

For filling:
1.) In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioner's sugar and vanilla until smooth.
2.) Spread filling on bottoms (smooth side) of half the cookies. (about 1 tablespoon on each) Sandwich one cooking with filling and one non-filling one together.

Store in fridge!!! 

Note: It is recommended but not absolutely necessary to wrap them individually with plastic wrap.. It helps them to keep longer and sometimes they like to stick together if they haven't been cooled properly.