"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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 help families or individuals create heirloom cookbook treasures.

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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