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1 package Baker’s German’s Sweet Chocolate, melted
1 1/2 tablespoons water
1 egg yolk, unbeaten
1 tablespoon confectioners’ sugar
1/2 cup whipping cream
1 egg white, stiffly beaten
12 ladyfinger halves or vanilla wafers

Blend the melted chocolate with water. Add egg yolk and beat until smooth. Mix in the sugar. Whip cream and fold into chocolate. Fold in beaten egg whites. Line an 8 x 4 x 3-inch loaf pan with wax paper. Layer wafers with chocolate mixture. Chill overnight. Unmold. Serves 5.


1 package Baker’s German’s Sweet Chocolate, melted
1 can Baker’s Angel Flake Coconut, toasted
Peppermint, coffee, or butter pecan ice cream

Combine chocolate and coconut. Spread on wax paper. Then roll scoops of ice cream in warm chocolate mixture. Serve at once.


1 package Baker’s German’s Sweet Chocolate
1 1/2 cups light cream
1/4 cup sugar
6 egg yolks, slightly beaten
1 teaspoon vanilla

Melt chocolate in cream over hot water. Blend in sugar. Stir gradually into yolks. Cook over hot water, stirring constantly, 7 minutes, or until mixture is like a thin pudding. Stir in vanilla. Pour into small cups. Serves 8.

To use up egg whites, make meringue shells, cookies, or white cake.

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One Response to Baker’s German’s Sweet Chocolate – Recipes

ShelbyJune Davis
Published 25 November, 2014 in 1:58 pm

I’m looking for German Sweet Chocolate Angel Pie. It’s about 45-50 years old and I can’t seem to locate it. Meringue crust with a chocolate and whipped cream filling—yum!

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