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Gertrude Armstrong Chocolate Cake
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Brief Description
Incredibly moist and chocolatey cake. Fast and easy to make. A hit at every family function!
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Main Ingredient
Cocoa
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Category: Cakes
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I usually set the timer on the cake for 15 minutes. At that point I begin making the icing. Then it is ready after the cake bakes for 5 more minutes. Take cake out and pour frosting on immediately. It gets better the longer it sits. Just incredibly moist. I have been making this recipe for over 40 years and it has never failed. People just can't get enough of it. Enjoy!
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Posted By: mimi49
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Posted On: May 14, 2012
Number of Servings:
Ingredients:
- 2 cups - Sugar
- 2 cups - Flour
- 1/2 cups - Shortening I use Crisco
- 1 sticks - Margarine I use Parkay or Bluebonnet
- 1 cups - Water
- 4 tablespoons - Cocoa I use Hershey's
- 1/2 cups - Buttermilk I substitute 1 T. white vinegar plus milk to make 1/2 cup
- 2 - Eggs Slightly beaten
- 1 teaspoons - Baking soda
- 1 teaspoons - Salt
- 1 teaspoons - Vanilla
- 1 sticks - Margarine I use Parkay or Bluebonnet
- 4 tablespoons - Cocoa I use Hershey's
- 6 tablespoons - Milk
- 1 boxes - Powdered Sugar
- 1 teaspoons - Vanilla
- 1 cups - Broken Nuts Optional (Mine was made without)
Directions:
Sift sugar and flour together. In a saucepan, bring to a boil the shortening, margarine, water and cocoa. Pour over flour mixture while still hot. Add the buttermilk, beaten eggs, soda, salt and vanilla. Bake in a large cookie sheet that has been greased and floured. Bake in a 400 degree pre-heated oven for 20 minutes (no longer).
While cake is baking, make the icing.
Icing: Bring to a boil the margarine, cocoa and milk. Add the sifted powdered sugar (I don't sift it), vanilla and nuts. Spread over the cake while both are hot.
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