Watergate Cake

Rose Mary Mogan

By
@cookinginillinois

I made this cake for St. Patrick's Day one year, and it has been a favorite ever since. I didn't have coconut and the glazed cherries, so I used slivered almonds, and chocolate sprinkles, I even used Chocolate cake mix. The pistachio pudding topping with the chocolate cake went very well.


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Comments:

Serves:

10 to 12 hearty appetites

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

CAKE:

1 box
white or chocolate cake mix
1 box
instant pistachio pudding mix
1 c
salad oil
1 c
club soda
3 large
eggs, room temperature

WATERGATE ICING:

2
envelopes dream whip
1 1/4 c
cold milk, preferably whole
1 box
instant pistachio pudding mix
coconut, nuts, & glazed cherries

Directions Step-By-Step

1
CAKE: PREHEAT OVEN TO 350 DEGREES. Combine all cake ingredients in a large bowl and mix well.
2
Pour into greased and floured layer cake pans or 9X 13 X 2 inch size pan. Bake for 25 to 30 minutes for 2 layers or according to directions on box for a 9X13X2 inch size pan.

Cool completely before frosting cake with Watergate icing.
3
WATERGATE ICING: Whip dream whip and milk until stiff peaks form. Fold in pudding mix, and beat till mixed. Then spread on cake. Decorate with shredded coconut, nuts, & cherries as desired.

Note: I used what I had on hand, slivered almonds and chocolate sprinkles.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American