"The belly rules the mind."--Spanish Proverb

Watergate Cake Recipe

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This recipe for Watergate Cake, by , is from Cooking From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Tenney

Category:
Category:

Ingredients:  
Ingredients:  
1 White Cake Mix (Duncan Hines)
2 (3.4 oz) boxes Instant Pistachio Pudding
3 Eggs
3/4 Cup Vegetable Oil
1 Cup Club Soda
1/2 Cup Chopped Nuts
1 Cup cold milk
1 (8 oz) container of cool whip

Directions:
Directions:
Preheat oven to 350 degrees.

In large bowl, mix the cake mix, one box of pudding, eggs, oil, and club soda with an electric mixer on medium speed for 2 minutes. Fold in nuts. Pour into a greased and floured 10 in. bundt pan. Bake for 45 to 55 minutes.

Topping:

In large bowl, mix one box of pudding and 1 cup of cold milk on medium speed for two minutes. Next, fold in 8 oz of cool whip. Spread over cake.

Number Of Servings:
Number Of Servings:
approx. 12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Instead of a bundt pan, a square cake pan may also be used.

 

 

 

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