Hi Leng Leng, I'll write you tomorrow [ok, today] with your other questions. This is what "I" have grown: >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Picotee Edge Leaves NOT Variegated >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Chocolate Silk with Picotee Edge Variegated Leaves >SOLID Chocolate NO PICOTEE Leaves NOT Variegated >Rose Silk with Slight Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE [Cross] NO PICOTEE Variegated Leaves Today I got another 'New' Cross that is a >VERY PALE Dusty Rose Silk NO PICOTEE Variegated Leaves [I 'think' - need to check out the leaves again] All of the above are 3" - 4" Blooms. The Rose Silks are more of a 'Dusty Rose'. Some are VERY 'Silky' - so I can see how they earned the name 'Rose Silk'. The Chocolates are a darker Color and do fit Cat's description. I had my first bloom this week of the >'SunSmile Brown', however, I didn't watch the bloom throughout the day. The bloom was under 2" - But, this was the first bloom, so that is all I have to go by. Variegated Leaves and looked just like a miniature Chocolate Silk. I have also gotten CROSSES from my Rose Silks that had 5" -6" Blooms. >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE NO PICOTEE Variegated Leaves All CROSSES, and ALL EXQUISITELY BEAUTIFUL I'm sure I've left some out that I've grown, but this is what I can think of at the moment. Hope this helps, Emma

Here's a recipe from Betty Crocker cookbook. German Chocolate Cake (Betty Crocker) ½ cup boiling water 1 bar (4 ounces) sweet cooking chocolate 2 cups sugar 1 cup butter or margarine, softened 4 egg yolks 1 tsp vanilla 2½ cups cake flour 1 tsp baking soda 1 tsp salt 1 cup buttermilk 4 egg whites, stiffly beaten Coconut-Pecan Frosting (below) Heat oven to 350F. Grease 2 square pans, 8x8 inches or 9x9 inches, or 3 round layer pans, 8 or 9 inches. Line bottoms of pans with waxed paper. Pour boiling water on chocolate in small bowl, stirring until chocolate is melted; cool. Beat egg whites until stiff. Mix sugar and butter in large mixer bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake until toothpick inserted in center comes out clean, 45 to 50 minutes for 8-inch square layers, 40 to 45 minutes for 9-inch square layers, 35 to 40 minutes for 8-inch round layers, 30 to 35 minutes for 9-inch round layers. Cool. Fill layers and frost top of cake with Coconut-Pecan Frosting. Coconut-Pecan Frosting 1 cup sugar 1 cup evaporated milk ½ cup butter 3 egg yolks 1 tsp vanilla 1-1/3 cups flaked coconut 1 cup chopped pecans Mix sugar, milk, butter, egg yolks and vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut and pecans. Beat until frosting is of spreading consistency.

This may not be what you're looking for but I believe the pie got its name because it uses German Sweet Chocolate. I've also seen recipes for it called Chocolate Angel Pie or just Angel Pie. It's one of my favorites: German Chocolate Pie 2 egg whites 1/8 tsp salt 1/8 tsp cream of tartar 1/2 cup sugar 1/2 cup nuts 1/2 tsp vanilla extract 1 package of German Sweet Chocolate 3 Tbsps water 1 tsp vanilla extract 1 cup whipping cream Beat egg whites, salt, cream of tartar until foamy. Add sugar; beat until stiff peaks form. Fold in nuts and vanilla extract. Spoon into a greased 8" pie pan to form a shell. Bake at 300 degrees for 50-55 minutes. Cut oven off and leave pie shell in the oven for 50 more minutes. Stir chocolate in water until melted. Cool. Add vanilla. Whip the cream. Fold chocolate mixture into whipped cream; pile into meringue shell. Chill for 2 hours.

I haven't done it, but I think you need to adjust the fat as well. So I looked it up. There's a conversion chart out there. https://whatscookingamerica.net/ChocolateSubstitutionChart.htm It says: 1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate. ==OR== 3 ounces semi-sweet chocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe. Another source: http://chocolatecrafter.com/conversionsfordi.html To use bittersweet or semisweet instead of unsweetened chocolate: For every ounce of unsweetened called for in the recipe, use 2 1/2 ounces of the bittersweet or semisweet chocolate. Decrease the sugar in the recipe by 2 1/2 to 3 tablespoons per ounce of original chocolate Decrease the butter in the recipe by 1/2 tablespoon per ounce of original chocolate Good luck!