Watergate cake is not only a hit with the adults, the kiddos like it too. Check out what our pals over at Dixie’s Kitchen had to say about this recipe:
To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe. I guess it has been a secret for a long time. And then I had to get her approval to put it on my blog. Thank you, Rhonda. And thank you to her daughter, Holly for helping me. This is a delicious cake to make for St. Patrick’s Day. Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.
It is not St. Patty’s day right now, but I do not care. I will whip this cake up on any day of the year because it is so dang delicious. Have you ever tried your hand at Watergate cake before? How did it turn out? Please, share your baking secrets in the comments 🙂
Ingredients
1 box white cake mix
1 large pkg. instant pistachio pudding mix
3/4 cup vegetable oil
3 large eggs
1 cup 7-Up or Sprite
Frosting
1 large pkg. pistachio pudding mix
1 pkg. Dream Whip (I used a small Cool Whip)
1 cup milk
Instructions
In a mixer, combine all ingredients; mix well. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for 40 to 50 minutes. Cool completely and then frost.
Beat everything together and frost cake. Refrigerate.
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Quick Tip: Feel free to use nuts that you would like as a garnishment. I prefer walnuts or pecans.
Thank you to Dixie’s Kitchen for this great recipe.
