1/2 c. water
4 oz. sweet cooking chocolate
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. All-Bran or Bran Buds
1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. buttermilk or sour milk

Heat oven to 350 degrees. Boil water, add chocolate, stir until melted. Set aside to cool. Sift flour, soda and salt. Mix with All-Bran. Measure butter and sugar, beat until fluffy. Add yolks, one at a time, beating well after each. Add chocolate and vanilla; mix well. Add dry ingredients alternately with buttermilk, mixing to combine after each addition. Beat whites until stiff. Fold into chocolate. Pour into 3 greased and floured 8 inch pans. Bake in 350 degree oven for 35 minutes. Cool - frost with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

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

Combine milk, sugar, yolks, butter and vanilla in pan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; add coconut, pecans. Beat until cool and thick.