Recipe Detail

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!

  • Main Ingredient


  • Category:  Cakes

  • Cuisine:  American

  • Prep Time:  10 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

    Got from a friend, Lyndy Justice, 43 years ago.

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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!

  • Posted By:  frugalmom

  • Posted On:  Nov 21, 2021

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Number of Servings:


  1. 2 cups - Sugar
  2. 2 cups - Flour
  3. 1/2 cups - Shortening I use Crisco
  4. 1 sticks - Margarine I use Parkay or Bluebonnet
  5. 1 cups - Water
  6. 4 tablespoons - Cocoa I use Hershey's
  7. 1/2 cups - Buttermilk I substitute 1 T. white vinegar plus milk to make 1/2 cup
  8. 2 - Eggs Slightly beaten
  9. 1 teaspoons - Baking soda
  10. 1 teaspoons - Salt
  11. 1 teaspoons - Vanilla
  12. 1 sticks - Margarine I use Parkay or Bluebonnet
  13. 4 tablespoons - Cocoa I use Hershey's
  14. 6 tablespoons - Milk
  15. 1 boxes - Powdered Sugar
  16. 1 teaspoons - Vanilla
  17. 1 cups - Broken Nuts Optional (Mine was made without)


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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