Watergate Cake
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| ¾ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
7-up
or club soda |
* |
| 3 | ounces |
instant pudding mix, pistachio
|
* |
| 1 | cup |
nuts
chopped |
|
| ½ | cup |
coconut
|
*
|
|
Cover-Up Icing |
* | ||
| 6 | ounces |
whipped topping mix
(2 envelopes) |
* |
| 1 ½ | cups |
milk
|
|
| 3 | ounces |
instant pudding mix, pistachio
|
* |
| ½ | cup |
coconut
|
*
|
| ¾ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 177 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
7-up
or club soda |
* |
| 86.7 | ml/g |
instant pudding mix, pistachio
|
* |
| 237 | ml |
nuts
chopped |
|
| 118 | ml |
coconut
|
*
|
| 0 |
Cover-Up Icing |
* | |
| 173.4 | ml/g |
whipped topping mix
(2 envelopes) |
* |
| 355 | ml |
milk
|
|
| 86.7 | ml/g |
instant pudding mix, pistachio
|
* |
| 118 | ml |
coconut
|
*
|
| 177 | ml |
nuts
chopped |
|
Directions
Combine the ingredients in the order given, blending well after each addition.
Pour into a 13 X 9-inch pan and bake in a preheated 350℉ (180℃).oven for 35 to 45 minutes, or until the cake tests done.
ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts.
