"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Watergate Cake Recipe

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This recipe for Watergate Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Holloway
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 White cake mix
1 package Pistachio Pudding mis
1 cup crisco
3 eggs
1 cup club soda or ginger ale
1/2 cup chopped pecans

Frosting: (Or Cover-up?)
1 package cool whip (9oz)
1 package pistachio pudding mix
1 can sweetened condensed milk
1/2 cup chopped pecans

Directions:
Directions:
Mix dry cake mix, pudding mix and crisco together. Add one egg at a time. Stir. Add club soda. Stir. Add pecans. Cook in three round cake pans at 350 for approximately 25 minutes.

Mix Pistachio pudding and milk. Fold in cool whip and pecans. Cover cake tops and stack. Depending on amount of icing left, icing top or top and sides. Refrigerate.

Personal Notes:
Personal Notes:
This cake was the rage in 1975 and 1976, just after Lee and I married, when everyone was talking about Nixon and Watergate. I guess the proof is in the pudding

 

 

 

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