Watergate Cake II

Watergate Cake II

6 Reviews 1 Pic
Bev
Recipe by  Bev

“White cake with pistachio pudding, coconut and pecans topped with pistachio icing.”

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Ingredients

Adjust Servings

Original recipe yields 9 x 13 inch cake

Directions

  1. Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. Fold in coconut and nuts. Pour into greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
  3. To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.

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Reviews (6)

Rate This Recipe
TUNISIANSWIFE
12

TUNISIANSWIFE

made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food coloring, as the pistachio pudding does it for you. I didn't have a white mix but a yellow instead so just added a few drops of green food coloring to the cake batter. I like this better than the Watergate I recipe because of the coconut. I did use a stabilizer (mrs. Oedeker's) since I didn't know if folks would refrigerate right away. Used a store brand version of Dream Whip and it came out perfect. I didn't have lemon-lime carb. soda so used some Aquafina brand Citrus blend carbonated water. Any carbonated clear beverage would do. Placed a cherry atop each cupcake. Looks really cute and festive.

sctaylor25
7

sctaylor25

This cake was great and easy to make. I substiituted cool whip for the packaged whipped cream. It was easy to prepare and tasted great! I would make this again.

DAWNCOOKS1
7

DAWNCOOKS1

I made this cake just the way the recipe called for. It was perfect. Lots of requests for the recipe.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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