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Watergate Cake I

By: Suzanne Stull

"If you like pistachio pudding, you will like this cake."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9x13 inch cake

Ingredients

1 (18.25 ounce) package white cake mix
2 (3 ounce) packages instant pistachio pudding mix
1 cup vegetable oil
1 cup carbonated water
3 eggs
1/2 cup chopped walnuts
1/4 cup milk
1 (1.5 ounce) envelope instant dessert topping
1/4 cup chopped walnuts
12 maraschino cherries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.