Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
Combine flour, baking soda and salt. Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Gradually add flour mixture alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.
Baking this cake in a 13x9-inch pan instead of in the traditional round layer pans makes it easier to bring this frosted cake to a potluck or other gathering.
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min. or until thickened before using as directed.
How to Store the Leftover frosting
Spoon leftover frosting into freezer container. Freeze up to 3 months. Thaw overnight in refrigerator before using as desired.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 54g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.