Swiss Chocolate Squares
1 cup cold water
1 cup (2 sticks) butter or margarine, divided
3 squares BAKER'S Unsweetened Baking Chocolate, divided
2 cups flour
2 cups granulated sugar
2 eggs, lightly beaten
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. milk
4-1/2 cups sifted powdered sugar
1 tsp. vanilla
1/2 cup chopped PLANTERS Pecans
PREHEAT oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 of the chocolate squares in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
PLACE remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 chocolate squares and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.