Gertrude Armstrong
A rich cocoa-flavored cake with moist texture, combining tender chocolate flavor with a hint of vanilla, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Mix flour and sugar together in a mixing bowl and set aside.
- In a saucepan, melt the oleo, cocoa, and water together and bring to a full boil.
- Pour the hot mixture over the flour and sugar mixture.
- Add buttermilk, eggs, baking soda, and vanilla to the mixture.
- Pour batter into a greased 16 x 11-inch pan (cookie sheet).
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your oleo is fully melted for a smoother batter. Keep an eye on the baking time; it may vary based on your oven, so check for doneness with a toothpick.
Serving Suggestions
This delightful cake is perfect served as is, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Broiled Coconut Frosting for a sweet twist. For a more elaborate dessert, consider serving it alongside fresh berries or a drizzle of chocolate sauce.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, warm individual portions in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gertrude Armstrong contains roughly 142 calories, with 3g protein, 24g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of oleo?
Yes, you can substitute oleo with unsalted butter or coconut oil. The flavor may vary slightly, with butter adding richness and coconut oil providing a subtle coconut taste. Just make sure to melt whichever fat you choose before adding it to the other ingredients.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts water and sugar, heated until dissolved. This adds moisture back into the cake. Additionally, serving it with a scoop of ice cream can help enhance the overall texture and flavor experience.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure that the blend contains xanthan gum for proper binding. The other ingredients in the recipe are naturally gluten-free, so this modification should yield a delicious result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).