Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of flour, baking soda, and salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.

Pour into greased 13x9-inch baking pan.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan Filling and Frosting.

Size-Wise: Enjoy a serving of this rich and indulgent treat on special occasions.

Variation: Prepare batter as directed; spoon evenly into 24 paper-lined medium muffin cups. Bake at 350 degrees F for 25 to 30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks. Frost with Coconut-Pecan Filling and Frosting.

Beat 4 egg yolks, 1 can (12 oz.) evaporated milk, and 1-1/2 teaspoon vanilla in large saucepan with whisk until well blended. Add 1-1/2 cups sugar and 3/4 cup butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add 1 package (7 oz.) BAKER'S ANGEL FLAKE coconut (2-2/3 cups) and 1-1/2 cups chopped PLANTERS Pecans; mix well. Cool to desired spreading consistency.