Best My Watergate Eclair Cake Recipes

Watergate Cake image

Provided by The SouthernPlate Staff

Categories Dessert

Time 3h10m

Number Of Ingredients 8

1 box white cake mix
2 boxes instant pistachio pudding mix
1 cup vegetable oil
3 eggs
1 cup ginger ale or 7 Up
1 1/4 cups cold milk
8 oz. whipped topping
nuts (optional)

Steps:

Combine the cake mix, 1 box of pistachio pudding, oil, eggs, and ginger ale in a medium bowl.
Mix well and pour into a greased 9x13-inch baking pan.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool completely.
Add the cold milk to the remaining box of pistachio pudding mix in a medium bowl.
Stir until well combined and the pudding begins to thicken. Then fold in the whipped topping.
Frost the cooled cake and garnish it with chopped pecan pieces (optional).
Store in the refrigerator.

Nutrition Facts : Calories 348 kcal, ServingSize 1 serving

Watergate Cake image

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup club soda
1/2 cup canola oil
3 large eggs
3/4 cup pistachios
FROSTING:
2 packages (3.4 ounces each) instant pistachio pudding mix
2 cups heavy whipping cream
1 cup 2% milk

Steps:

Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.

Nutrition Facts :

MY WATERGATE ECLAIR CAKE image

Provided by Carol Parkhurst @mscarole

Categories Puddings

Number Of Ingredients 4

2 package(s) instant pudding, pistachio [sugar-free]
3 cup(s) milk, 2%
1 1/2 - 8 oz containers cool whip [or 12 oz]
1 box(es) chocolate graham crackers

Steps:

1. Get out a 9x13 dish and your package of graham crackers.
2. Whisk the milk and pudding mixes about 2 minutes.
3. Whisk in 8 oz Cool Whip thoroughly.
4. Place one layer of graham crackers in the dish.
5. Put one half of the pudding mix on top of the grahams; layer one more row of grahams, then the rest of the pudding mix; then the last layer of grahams; top with some Cool Whip.
6. Refrigerate 4 hours, preferably overnight.
7. NOTE: One single layer of grahams need not fit tight, the dessert will be easier to divide.