Recipe by Bev
"White cake with pistachio pudding, coconut and pecans topped with pistachio icing."
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1 (18.25 ounce) package
white cake mix
lemon-lime flavored carbonated beverage
1 (3 ounce) package
instant pistachio pudding mix
2 (1.3 ounce) envelopes
whipped topping mix
1 1/2 cups
made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food coloring, as the pistachio pudding does it for you. I didn't have a white mix but a yellow instead so just added a few drops of green food coloring to the cake batter. I like this better than the Watergate I recipe because of the coconut. I did use a stabilizer (mrs. Oedeker's) since I didn't know if folks would refrigerate right away. Used a store brand version of Dream Whip and it came out perfect. I didn't have lemon-lime carb. soda so used some Aquafina brand Citrus blend carbonated water. Any carbonated clear beverage would do. Placed a cherry atop each cupcake. Looks really cute and festive.
This cake was great and easy to make. I substiituted cool whip for the packaged whipped cream. It was easy to prepare and tasted great! I would make this again.
I made this cake just the way the recipe
called for. It was perfect. Lots of requests for the recipe.
Delicious! Only made the cake but next time I will make the frosting as well. There will definitely be a next time!!
Very good! Pecans and coconut make this recipe better than the other watergate cakes listed on this site.
Would be great for St. Patrick's day. Everyone loved it. Thought I had overcooked it, but it was very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Watergate Cake II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 200
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