2 (4 ounce) packages sweet baking chocolate
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. salt
2 eggs
Coconut-Pecan Frosting, (recipe follows)

1/2 cup sugar
1/4 cup butter
1/3 cup evaporated milk
1/2 tsp. vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except Coconut-Pecan Frosting. Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan Frosting. Cut into 8 rows by 4 rows.

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.