Watergate Cake

Maree G. Ramsey

  • 1 (18 1/2 oz) package white cake mix
  • 1 cup salad oil
  • 1 cup club soda
  • 3 eggs
  • 1 (3 1/2 oz) package pistachio pudding mix
  • 1/2 cup chopped pecans
  • Pecan halves
  • additional chopped pecans

Combine cake mix, pudding mix, salad oil, eggs, pecans and club soda; beat 4 minutes at medium speed of electric mixer. Pour batter into greased and floured 10 inch tube pan.

Bake at 350° for 45 to 50 minutes. Turn out on wire rack to cool. Frost with pistachio frosting, garnish with pecans.

Pistachio frosting:

  • 2 envelopes whipped topping mix
  • 1 (3 1/2 oz) package pistachio pudding mix
  • 1 1/2 cup cold milk

Combine whipped topping mix and milk; beat at high speed of electric mixer until peaks form; adding pudding mix and beat until fluffy.

Yield – frosting for one 10 inch cake.





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