Aunt Rosie's Gob Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking pan. Line a second 10x15 inch pan with parchment paper for easy cake removal. (Prep time: 5 minutes)

Recipe View In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, vegetable oil, 1 1/2 cups of milk, and eggs. Beat on high speed for 4 minutes until well combined and fluffy. (Mixing time: 4 minutes)

Recipe View Divide the cake batter evenly between the prepared 10x15 inch pans. (Distribution time: 2 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely in the pans. (Baking time: 12-15 minutes, Cooling time: 30 minutes)

Recipe View While the cake is cooling, prepare the frosting: In a large bowl, combine the confectioners' sugar, 1/2 cup milk, shortening, softened butter, vanilla extract, and flour. Beat on high speed for 5 minutes, or until the frosting is light, airy, and resembles whipped cream. (Frosting time: 5 minutes)

Recipe View Once the cakes are completely cool, spread the frosting evenly over the cake layer in the greased and floured pan. (Frosting time: 3 minutes)

Recipe View Carefully loosen the edges of the cake in the parchment-lined pan by running a knife around the perimeter. Invert the cake onto the frosted layer. Gently remove the pan and peel off the parchment paper from the top layer. Slice and serve. (Assembly time: 5 minutes)