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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Watergate Cake Recipe

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This recipe for Watergate Cake is from The Churchill 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 package white cake mix
3½ oz. package instant pistachio pudding
3 eggs
¾ cup cooking oil
1 cup water
½ cup chopped nuts, optional
Grease and flour 9 x 13 pan. Mix cake and pudding mixes, add eggs, oil, and mix well. Slowly add liquid. Mix in nuts. Bake as directed on package. Cool and top with cover-up frosting.
Cover-Up Frosting
1 package instant pistachio pudding
1¼ cups milk
9 ounce container Cool Whip
Mix pudding mix and milk and beat till thick. Fold in Cool Whip. Frost and keep in refrigerator.
Directions:
Directions:
This cake is also delicious if you substitute lemon or chocolate pudding in the cake and frosting.
Personal Notes:
Personal Notes:
My Herman neighbor, Carol Danzeisen, has the best dessert recipes.

 

 

 

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