Watergate Cake IV Recipe - Allrecipes.com
Watergate Cake IV Recipe

Watergate Cake IV

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"Pistachio cake with fluffy pistachio frosting."

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

  1. Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
  2. 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.
  3. While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2003

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!

 
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.

 

32 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

 
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.

 
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!

 
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.

 
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.

 
Dec 10, 2011

Folks, this is an old recipe. I got it in the 70's and it was very popular for a while. It was called Watergate Cake because it had such a great cover-up (as you see, reviewers loved the topping). In the old days, people were just starting to add oil to cake mixes and this one has a lot and certainly could be cut back now! Just made it again after many years for a Christmas lunch and its green color looked very appropriate. I would recommend that you use the dream whip for the topping instead of coolwhip, although the cool whip would certainly be a time saver. In the old days, it HAD to be made in a bundt or tube pan, as in the photo. Much more impressive, although the 9x13 versions are certainly easier to deal with and take to a picnic, etc. Still a delicious dessert!

 

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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.

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