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Watergate Cake  Recipe

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This recipe for Watergate Cake , by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 white cake mix
3/4 C. vegetable oil
2 eggs

Directions:
Directions:
Prepare cake with 3/4 C. vegetable oil, 2 eggs and amount of water called for on cake mix box. Bake at 350 in greased and floured 9 x 13 pan, 30 to 40 minutes. Check with toothpick for doneness. Cool.

Icing:
1/2 C. chopped nuts (pistachio, almond or pecans are best)
1 pkg. instant pistachio pudding
2 envelopes Dream Whip mix
Mix 1-1/2 C. milk with 2 pkgs. Dream Whip and pistachio pudding and beat, until thick. Spread over top of cooled cake and scatter nuts, if desired. Store in refrigerator -- best if chilled for 6 hours or more before eating.

Note: You can make the pudding in the 1-1/2 cups of milk, let thicken and then fold in a large size Cool Whip if you can't find the Dream Whip mix.

Personal Notes:
Personal Notes:
Obviously, this recipe was created during the Richard Nixon White House years during the Watergate scandal (1970s). Good and EASY cake.

 

 

 

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