This Watergate cake is a winner for my husband too. After that afternoon with Vanessa and her kids, I planned on surprising my husband with this a few days later. Sure enough, he was surprised. The look on his face when he tasted it was Facebook profile photo material! It was obvious he loved it, most especially when he asked if I could make it again soon.
Our friend over at Shugary Sweets has this to say about the recipe:
“Watergate Cake: pistachio, coconut, and pudding in a delicious layer cake!”
These are all my favorite things to eat in a dessert which is why this is a sure thing winner for me! Judging by the way my family reacts whenever I make this, they love this Watergate cake too!
Ingredients
FOR THE CAKE:
1 box (18.25oz) Duncan Hines white cake mix
1 cup Wesson oil
1 pkg (3oz) Jell-o instant pistachio pudding
1 cup Great Value lemon lime soda
3 Eggland’s eggs
1/2 cup chopped Fisher pecans
1/2 cup Great Value sweetened, shredded coconut
FOR THE FROSTING
2 (3oz) envelopes Dream Whip
1 1/2 cups Borden milk
1 pkg (3oz) Jell-o instant pistachio pudding
1/2 cup chopped Fisher pecans
1/2 cup Great Value sweetened, shredded coconut
Instructions
In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and soda. Fold in chopped pecans and coconut. Pour into greased & floured 9inch round baking pans and bake in a 350 degree oven for 35-40 minutes. Cool completely on wire rack.
To frost, whip dream whip & milk until peaks. Gradually add the pudding & beat until light & fluffy, about two minutes. Spread on first layer of cake. Top with second cake layer and cover cake completely in frosting.
Press pecans and coconut into cake and refrigerate two hours or more.
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Quick Tip: Enjoy this with a pot of freshly brewed coffee or tea.
Thanks again to Shugary Sweets for this amazing recipe.
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