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Watergate Cake II

By: Bev

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

Rate/Review | Read Reviews (6)

Servings (Help)

US Metric Calculate

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

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.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.