Gertrude Armstrong'S Oklahoma Cake
A rich, chocolatey Oklahoma cake with a moist crumb and luscious cocoa frosting, perfect for family gatherings or special occasions craving nostalgic homemade flavor.
Ingredients
Instructions
- Combine Crisco, oleo, cocoa, and water in a saucepan and bring to a boil. Let cool.
- Mix flour, sugar, soda, buttermilk, and vanilla in a bowl.
- Add the cooled boiled mixture to the dry ingredients and stir well.
- Pour the batter into an 8 x 13-inch pan.
- Bake at 325°F for 25 to 30 minutes.
- Punch holes in the hot cake.
- Make frosting by mixing oleo, cocoa, powdered sugar, vanilla, and enough milk to achieve a creamy consistency.
- Heat the frosting slightly and pour over the hot cake.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don't have buttermilk, substitute with 1/2 cup milk mixed with 1/2 tablespoon vinegar or lemon juice. Ensure your ingredients are at room temperature for better blending. Watch the baking time closely, as ovens can vary; keep a toothpick handy to check for doneness.
Serving Suggestions
Serve Gertrude Armstrong's Oklahoma Cake with a scoop of vanilla ice cream for a delightful contrast to the chocolate flavor. It pairs beautifully with Frozen Cranberry Cheese Salad for a refreshing side. For a more decadent experience, top with whipped cream or serve alongside fresh berries for added texture and flavor.
Storage & Reheating
Store any leftover Oklahoma Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or place in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Gertrude Armstrong'S Oklahoma Cake contains roughly 397 calories, with 6g protein, 56g carbohydrates, and 6g fat. It is a good source of iron (16% of the Daily Value), protein (12% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 Crisco and oleo?
Yes, you can substitute with unsalted butter for both Crisco and oleo. This will give the cake a richer flavor. Just keep in mind that the texture may slightly change, but it will still be delicious.
What can I use if I don't have cocoa powder?
If you don't have cocoa powder, you can use carob powder as a substitute, though it will impart a different flavor. Alternatively, you could try using a chocolate syrup, but adjust the liquid in the recipe accordingly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that overbaking can lead to a dry texture, so it's best to check a few minutes before the recommended baking time.
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).