Chocolate (mayonnaise) Gobs with Peanut Butter Icing

I love a moist and delicious cake!  When I made these Gobs ( whoopie pies), I wanted them to be moist and delicious too.  So instead of oil or butter I decided to use mayonnaise.  Using mayonnaise keeps these very moist, however you can’t taste it at all.  I never even told the kids until a week later and they had no clue!  I decided to pair these up with a creamy peanut butter icing and it was the perfect combination.  I don’t like the icing to be too sweet, but you can add more sugar if you prefer.  This recipe comes together in a snap and you’ll most likely have all the ingredients at home.

2 C flour

1/2 C brown sugar
1/2 C white sugar

1 1/2 tsp. baking soda

4 Tbsp. cocoa

1/4 tsp. salt

3/4 C mayonnaise
1 tsp. vanilla

1 C watericing:
1/2 C butter, softened
1 C creamy peanut butter
1 3/4 C powdered sugar
3-4 Tbsp. milk

Preheat oven to 350 degrees; have 2 cookie sheets ready.

Mix together the flour, both sugars, baking soda, cocoa and salt.

Add the mayonnaise, vanilla and water.

Stir until everything is combined.

Spread circles of batter onto the cookie sheet.

Bake for 8-10 minutes; until they spring back when touched.

Let stand for a minute then carefully remove and place on a cooling rack; continue with the rest of the batter.  Whip together the butter, peanut butter and powdered sugar.  Slowly mix in the milk until desired consistency.

Spread icing in between two rounds of cake.

Take a bite and enjoy!