Here’s a clipping of a recipe advertisement from Baker’s German’s Sweet Chocolate printed in Parade Magazine dated May 22, 1960. On the back is a picture and part of an article about honeymooners Steve Parker and Shirley MacLaine that mentioned working on their first film together, My Geisha. Recipe follows below:

GERMAN’S SWEET CHOCOLATE makes two more elegant desserts!
(EACH AS FABULOUS AS THE GERMAN’S SWEET CHOCOLATE CAKE!)

GERMAN’S SWEET CHOCOLATE Angel Pie

MERINGUE SHELL. Combine 2 egg whites, 1/8 tsp. salt, 1/8 tsp. cream of tartar in mixing bowl. Beat until foamy. Add 1/2 cup sugar, 2 tbsp. at a time. beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in 1/2 cup finely chopped walnuts or pecans (optional) and 1/2 tsp. vanilla. Spoon into lightly greased 8-inch pie pan; make a nest-like shell, building sides up 1/2 inch above edge of pan. Bake in a slow oven (300° F.) for 50 to 55 minutes. Cool to room temperature. (Meringue Shell or entire pie may be made the day before using.)

CHOCOLATE ANGEL FILLING. Place 1 pkg. (1/4 lb.) Baker’s German’s Sweet Chocolate and 3 tbsp. water in a saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 tsp. vanilla. Whip 1 cup whipping cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill 2 hours before serving. Makes 6 to 8 servings.

GERMAN’S SWEET CHOCOLATE Icebox Cake

Line an 8 x 4 x 3-inch loaf pan or ice cube tray with waxed paper. Line bottom and sides with ladyfinger halves or strips of sponge cake. Pile Chocolate Angel Filling into the pan. Garnish with additional ladyfinger halves if desired. Chill 2 hours before serving. Makes 6 to 8 servings.

P.S. The recipe for GERMAN’S SWEET CHOCOLATE CAKE is on the package.
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