Classic Watergate Cake
A classic Watergate cake, a unique and sweet treat, is prepared using a cake mix, pistachio pudding, lemon-lime soda, coconut, and pecans.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F; grease and flour a 9x13-inch baking pan.
-
In a large bowl, combine white cake mix, eggs, 1 package dry pistachio pudding mix, 1 cup vegetable oil, and 1 cup lemon-lime soda; beat with an electric mixer on low, then medium speed for 1 to 2 minutes.
-
Fold 1/2 cup chopped pecans and 1/2 cup coconut into the batter.
-
Pour batter into the prepared pan and spread evenly.
-
Bake for about 35 minutes, or until a toothpick inserted into the center is clean.
-
Allow the cake to cool completely in the pan on a rack.
-
Prepare the frosting by beating 2 envelopes of whipped topping mix with milk until soft peaks form.
-
Add the remaining package of dry pistachio pudding mix and continue beating until blended, then fold in the remaining 1/2 cup of chopped pecans.
-
Spread the frosting over the cooled cake.
-
Toast coconut in a dry skillet over medium heat until browned, then cool and sprinkle over the frosted cake.