"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Watergate Cake Recipe

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This recipe for Watergate Cake, by , is from Lingenfelter Family Cookbook, 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:  
Lori Perkins

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 Box White Cake Mix
1 Box Pistachio Instant Pudding
1 C. Vegetable Oil
3 Eggs
1 C. Lemon Lime Soda
1/2 C. Nuts Chopped (Pecans or Walnuts)

Frosting:
2 Pkgs. Dream Whip
1 Box Pistachio Instant Pudding
1 1/4 C. Milk
Chopped Nuts for Topping

Directions:
Directions:
Cake: Mix All ingredients together until well blended and then pour into prepared pans. This can be a layer cake 9 inch rounds, or a 9x13 pan.
Bake at 350 for 30-40 Minutes

Frosting:
Beat all ingredients together until light and fluffy. Frost cooled cake and top with chopped nuts.
Cake is best kept refrigerated.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a classic 1970s recipe, but don't be fooled that because it's "old", it perhaps is no longer to be considered. Give it a try when you're feeling nostalgic or want to experience something a little different and I think you'll become a fan, too.

 

 

 

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