Granz German Chocolate Cake (Joy of Cooking)

Granz German Chocolate Cake

Source: Got it from her Mom's Joy of Cooking cookbook.

Paige's Recipe Notes: Used Dark Chocolate Ghirardelli pieces for icing and cake (method II for icing -fat free cream and use less sugar).

Known as "Rombauer Special." A delicious, light chocolate cake always in demand. 

Melt over hot water:

• 2 scant oz. chocolate

Add:

• 5 tablespoons boiling water

Cool this mixture slightly. Sift: 

• 1 1/2 cups sugar

Beat until soft: 

• 1/2 cup butter

Add the sugar gradually. Blend these ingredients until they are very light and creamy. Beat in one at a time: 

• 4 egg yolks

Add the chocolate mixture. Sift before measuring:

• 1 3/4 cups cake flour. 

Resift with: 

• 4 teaspoons tartrate or phosphate baking powder or 3 teaspoons combination type (see Baking Powder, page 501)
• 1/4 teaspoon salt

Add these ingredients in 3 parts to the butter mixture alternately with thirds of:

• 1/2 cup milk

Beat the batter until it is smooth after each addition. Add: 

• 1 teaspoon vanilla

Whip until stiff but not dry: 

• 4 egg whites

Fold them lightly into the cake batter. 

Bake the cake in a greased 9 x 13 inch pan in a moderate oven 350° for about 1/2 hour. Spread the top with thick: 

• White Icing, page 694 with Chocolate Coating, page 695, or Chocolate Peppermint Icing, page 695

CHOCOLATE ICING BOILED

Method I. 

Sufficient for the Tops and Sides of Two 9 Inch Layers

This icing is like soft fudge. 

Stir until the sugar is dissolved, then cook slowly without stirring to 238°, the soft ball stage (page 693):

• 2 cups sugar
• 2 oz. chocolate
• 2 tablespoons white corn sirup
• 3/4 cup milk

Add:

• 2 tablespoons butter

Remove the sirup from the fire. Place the saucepan in cold water. When the icing is lukewarm, add: 

• 1 teaspoon vanilla

Beat it until it is the right consistency to spread. If the icing hardens too quickly, add a few drops of hot water or place the saucepan containing the icing in hot water. This icing may be beaten with an electric mixer. Use high speed. 

Method II. Sufficient for the Top and Sides of an 8 x 8 Inch Cake.

This icing is similar to the preceding one, but it is richer and not so sweet. 

Stir until the sugar is dissolved, then cook slowly without stirring to 238°, the soft ball stage (page 693): 

• 2 oz. chocolate
• 1 cup sugar
• 1/2 cup cream

Add: 

• 2 tablespoons butter

Cool the icing. Add: 

• 1/2 teaspoon vanilla

Beat it until it thickens, then spread it.

Method III.

Melt over hot water:

• Sweet chocolate bars or chocolate peppermints

Cool, then spread the icing.