Watergate Cake II Recipe
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Watergate Cake II

By: Bev  
"White cake with pistachio pudding, coconut and pecans topped with pistachio icing."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 453 people have saved this

 

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Original Recipe Yield 9 x 13 inch cake
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup lemon-lime flavored carbonated beverage
  • 1 (3 ounce) package instant pistachio pudding mix
  • 3/4 cup flaked coconut
  • 3/4 cup chopped pecans
  • 2 (1.3 ounce) envelopes whipped topping mix
  • 1 1/2 cups milk
  • 1 (3 ounce) package instant pistachio pudding mix
  • 3/4 cup chopped walnuts
  • 3/4 cup flaked coconut

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 396 | Total Fat: 23.4g | Cholesterol: 37mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2006 by TUNISIANSWIFE 
made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2008 by DAWNCOOKS1 
I made this cake just the way the recipe called for. It was perfect. Lots of requests for the... MORE

 
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