Feels like something’s missing, here.
Like, say, chocolate squares. It’s possible this was meant to be served with a chocolate frosting, but more common frostings for a graham cracker cake would’ve been cream cheese or pineapple.
A very different recipe–one constructed more like a Dobos torte–appeared in the November 9, 1962 edition of the Albuquerque Journal, and that does have the luxurious advantage of having chocolate squares in it:
Chocolate Graham Cracker Cake
Add: 4 egg yolks.
Cook in top of double boiler, stirring, until thick. Let cool.
Add: 4 egg whites, beaten stiff but not dry.
Combine chocolate and butter mixtures. Layer graham crackers (one box) and use above filling between each layer.
Blend. Add hot chocolate mixture. Let stand, stirring occasionally, until right consistency to spread.
From a box sold in Brookfield, Wisconsin.
Chocolate Square Graham Cracker Cake
1-3/4 cups sugar
6 Tbsp. butter
2 egg yolks, well beaten
30 Graham crackers, rolled
3 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup milk
2 egg whites, beaten stiff
3/4 cup chopped walnuts
Cream butter; add sugar, add yolks, and beat. Add rolled crumbs mixed with baking powder, cinnamon and salt, alternately with milk, and beat thoroughly.
Fold in nut meats. Add vanilla. Fold in egg whites.
Pour into two buttered layer cake pans. Bake at 324 deg. for 25 minutes.