"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Watergate Cake Recipe

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This recipe for Watergate Cake, by , is from WEJUAN'S "You'll Know When It's Right" Heirloom Recipes, 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:  
Jackie Kowalski

Category:
Category:

Ingredients:  
Ingredients:  
¾ c vegetable oil
1 c 7 up©
3 eggs
1 white cake mix
2 pkg instant pistachio pudding
1 ¾ c nuts
1 c coconut
1 large tub of cool whip
3 oz cream cheese

Directions:
Directions:
Mix cake mix, oil, and 7 up. Add eggs one at a time, mixing after each one. Fold in one package of pudding, 1 c nuts and half of coconut. Bake in 9x13 pan at 350º for 45 minutes.
Coverup Frosting:
Combine cream cheese, cool whip and pudding until blended (add milk if too thick) Add coconut and nuts and spread over cooled cake.

 

 

 

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