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Watergate Cake IV

Read Reviews (24)

"Pistachio cake with fluffy pistachio frosting." — JBS BOX

Ingredients Edit and Save

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Types of Cooking Oil

All about Eggs

Original recipe makes 1 -9 x 13 inch cake Change Servings

1 (18.25 ounce) package white cake mix
3 eggs
1 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage

2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk

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Directions

Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

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There were several Watergate Cake recipe's to choose from. I chose this one because it looked the easiest. The cake was very good, I took it to a BBQ. I would highly recommend DOUBLING the icing recipe. The icing is so good that "more" is better than "less"! I decorated the bottom of the cake with little alternating pastel mini marshmallows. Everyone thought it was so pretty! The next time I make it, I am going to put crushed pinneapple between the two layers of cake. Note: The cakes gets even better with time...refridgerate and you will enjoy this all week long!

—NBEAUCH

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Most Helpful Critical Review

Jun 30, 2008

I don't know what I was thinking about when I made this cake. I thought maybe the pudding and the soda would make a difference.... There is no hiding the fact that this is a BOX cake. You will have a hard time convincing most people that this is made from scratch. The topping, I used 2 cups of whipped heavy whipping cream instead of the dream whip. Added coconut and the pudding then sweetened to taste. Now this topping may be a keeper with a homemade cake. Otherwise, won't make the box cake portion again.

—EASYLYVIN

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29 Ratings

Mar 05, 2006

SO Good it will make you CRY! I mixed up some crushed pineapple into the frosting. I also mixed white frosting and pineapple and used that to frost between the layers, ohhh sumptuous! If you love watergate salad you will REALLY love this cake. GREAT job on the recipe!!!-Anna

—ChefSuddeth

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Jun 25, 2008

First, I agree with another reviewer that 3 eggs and 1 cup oil is just to much; I cut back to 2 eggs and 1/2 c oil. That being said does not change the fact that this cake is in need of help. I notice that many if the recipes that are giving it 4-5 stars talk about adding ingredients. I would say adding some crushed pineapple and maybe walnuts to the batter and/or the topping are required to make this worth your time. Also its a must to double the topping, there is just simply not enough to frost the cake.

—Renee

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Nov 23, 2006

My grandma has made this cake for just about every family birthday since I can remember. It is delicious. Keep it in the fridge if you can stop eating long enough to save some.

—MrsT

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Mar 23, 2009

this was so good! I double the icing and had a little left over, I also took 1/2 big can of crushed pineapple, added some sugar and boiled it down. Then poked holes in my layers and put the pineapple on top of each layer, then covered it with icing! YUM!

—Shannon

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Apr 15, 2007

I lightened up the recipe by cutting oil back to 1/2 cup and substituting it with 1/2 cup unsweetened applesauce and I cut back to 2 eggs. Was still moist and delicious.

—Julie P.

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May 03, 2010

Fantastic. Made it for a 1970's theme party. Make sure it refrigerates overnight. So moist. Did not have frozen topping so used heavy cream and omitted milk...added the pudding as the whipping cream was starting to form. I later folded in coconut and chopped nuts for the "cover-up" icing.

—MommyDearest

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Nutrition

Calories
310 kcal
16%

Carbohydrates
35.3 g
11%

Cholesterol
36 mg
12%

Fat
17.7 g
27%

Fiber
0.3 g
1%

Protein
2.8 g
6%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Watergate Cake IV

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 310
Calories from Fat: 159

% Daily Value *
Total Fat 17.7g 27 %
Saturated Fat 3.4g 17 %
Cholesterol 36mg 12 %
Sodium 366mg 15 %
** Potassium 65mg 2 %
Total Carbohydrates 35.3g 11 %
Dietary Fiber 0.3g 1 %
Protein 2.8g 6 %
Sugars 26.4g
Vitamin A 1 %
Vitamin C < 1 %
** Calcium 9 %
** Iron 6 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.