Special thanks to: LV, Sarepta, LA Servings: 12 Directions: Cream Together : 2 Sticks Butter Or Margarine 2 1/2 Cups Sugar 3 Whole Eggs 2 Cups Buttermilk 2 Tsp. Vanilla flavoring In a separate bowl, Sift together : 3 Cups Swan's Cake Flour 2 Tbls. Hershey's Cocoa 2 Tsp. Baking Soda Pinch of salt Add dry ingredients to cream mixture, mixing well. Pour into 4 well prepared cake pans and bake at 325 degrees for 35 minutes or until done. Frosting: 2 Cups Evaporated milk 2 cups sugar 6 Egg yolks 2 Sticks Butter Or Margarine 2 tsp. Vanilla flavoring 2 2/3 Cups Bakers Coconut, 1/2 cup for top 2 Cups Chopped Surratt Farms Pecans, 3/4 Finely chopped for top Mix all ingredients except Pecans And Coconut into saucepan .Cook over medium heat until mixture thickens stirring constantly. This takes about 12 minutes. When thickened add Pecans and coconut & beat until frosting is desired consistency to spread on and between cake layers. Sprinkle with remaining 3/4 cup finely chopped pecans and 1/2 cup coconut. Special Notes: This recipe is very old, tried and true. It was my Grandmothers recipe and passed down to my Mother and became one of her specialties. She has long since passed it down to me. As a child I asked her how it got its name and she would say “Because it cost a million dollars to make it ". Of course, I know that isn't true, but it really is a decadent dessert and considering the ingredients, I know personally it is not for the diet conscious!!!