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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Watergate Cake Recipe

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This recipe for Watergate Cake is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup vegetable oil
1 cup club soda or 7-Up
3 eggs beaten until fluffy
1 box white cake mix
1 4-serving-size box pistachio instant pudding
1/2 cup coconut, optional
1/2 cup chopped pecans, optional

COVER UP FROSTING
8 or 9 ounce container frozen whipped topping, thawed
1 4-ounce serving size box pistachio instant pudding
1/2 cup coconut, optional
3/4 cup pecans
Directions:
Directions:
Combine oil, club soda, eggs, cake and pudding mixes and optional ingredients in a bowl and beat 4 minutes at medium speed with an electric mixer. Bake in a greased and floured pan a 350º for: 9x13 inch pan, 40-50 minutes; Bundt or 10-inch tube pan, 50-55 minutes; two 8-inch round pans, 30-40 minutes. Cool, then frost.
COVER-UP FROSTING
Beat whipped topping and pudding mix until well mixed, then spread on cooled cake. If desired, sprinkle with coconut and pecans.
Store in refrigerator
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Use 1 cup applesauce in place of the vegetable oil for low-fat alternative.

 

 

 

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