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1 box German chocolate cake
1 stick margarine, softened
1 1/2 c. water
1/2 c. oil
1/2 c. Eagle Brand milk
1 lb. caramels
1/2 to 1 c. chopped pecans
1/2 can Eagle Brand condensed

Combine cake mix, margarine, water, oil and half of the
can of Eagle Brand. Pour half of the batter into greased and
floured 13 x 9-inch baking dish. Bake for 20 to 25 minutes at
350 degrees. Melt and mix together the caramels and remaining 1/2 can
of Eagle Brand. Spread over the baked layer. Sprinkle the
pecans over it. Cover with remaining cake batter. Bake 25 to
30 minutes longer.

Turtle Cake Frosting:
1 stick oleo
3 Tbsp. cocoa
6 Tbsp. evaporated milk
Melt oleo, cocoa and evaporated milk in small saucepan.
Remove from heat and add 1 box powdered sugar and 1 teaspoon
vanilla. Spread over cooled cake.

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