Watergate Cake
This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.
Ingredients
- 1 (15.25 ounce) box white cake mix
- ¾ cup vegetable oil
- 1 small box instant pistachio pudding mix
- 3 eggs
- 1 cup club soda, 7UP, or ginger ale
- ½ cup finely chopped pecans
- ½ cup sweetened coconut flakes
- 2 envelopes (2.6 oz total) Dream Whip
- 1 ¼ cups cold milk
- 1 small box instant pistachio pudding mix
- ½ cup sweetened coconut flakes
- ½ cup finely chopped pecans
Directions
- 1
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- 2
In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
- 3
Bake the cake at 350°F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
- 4
Once the cake is cool, prepare the frosting.
- 5
In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.