Best Watergate Cake Iii Recipes

WATERGATE CAKE

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.

WATERGATE CAKE

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.

CLASSIC WATERGATE CAKE

Steps:

• Heat the oven to 350 F.
• Grease and flour a 9 x 13-inch baking pan.
• Empty the white cake mix into a large mixing bowl with the eggs, 1 package of the pudding mix, 1 cup of vegetable oil, and the 7UP. With an electric mixer on low, combine the ingredients. Increase the speed to medium and beat for 1 to 2 minutes. Fold in 1/2 cup of chopped pecans and 1/2 cup of coconut until well blended.
• Spoon the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake completely in the pan on a rack.
• When the cake has cooled completely, prepare the frosting.
• Combine the 2 envelopes of Dream Whip with the milk; beat with an electric mixer until soft peaks form. Add the remaining package of dry pistachio pudding mix and continue beating until well blended. Fold in the remaining 1/2 cup of chopped pecans.
• Spread the frosting over the cooled cake.
• Put the coconut in a dry skillet over medium heat. Cook, stirring constantly until the coconut is well-browned. Remove the coconut to a plate to cool and then sprinkle it over the frosting.
• Store leftover cake in the refrigerator for four to six days. According to the Kraft foodservice website, it can be stored in the refrigerator without spoilage for "several days."

WATERGATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
• To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

WATERGATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 layer cake pans or a tube pan with cooking spray.
• Mix cake ingredients together in a mixing bowl.
• Pour into cake pans.
• Bake at 350 degrees F for 45 - 60 min.
• Knife will come out clean when done.
• Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
• Spread Glaze on cake while hot.
• Prepare frosting.
• add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
• Frost cake when it has cooled.
• sprinkle with nuts& coconut if desired.

WATERGATE CAKE IV

Steps:

• Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
• While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

WATERGATE CAKE

Steps:

• Preheat oven to 350°F. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
• Pour batter into greased and floured fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.