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Gertrude Armstrong Cake Recipe

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This recipe for Gertrude Armstrong Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hardy
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shortening
1 stick butter
1 cup water
4 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1 teaspoon vanilla

Icing:
4 tablespoons cocoa
6 tablespoons milk
1 box 9one pound) powdered sugar
1 teaspoon vanilla
1 cup pecans

Directions:
Directions:
Bring shortening, butter, water and cocoa to a boil. While hot pour over sugar and flour that have been shifted together. Add buttermilk, eggs, soda and vanilla. Bake at 400 for 20 minutes, do not overbake.

Icing: Bring cocoa and milk to a boil. Pour over powdered sugar and add vanilla and pecans. Spread over cake while both are hot.

Personal Notes:
Personal Notes:
This recipe became a standard in my homemaking class that I taught in Kennard and Grand Prairie. The students were able to learn many steps and measuring techniques from this one recipe. Mrs.Hardy first had this cake when Larry's mom brought it on a picinic at one of the first meetings of the Wilkins and the Hardy families..

 

 

 

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