Best Watergate Cake 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 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 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 WITH PINEAPPLE

Steps:

• 1. Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
• 2. Fold in the nuts.
• 3. Pour into 2 round cake pans or a 9x13 baking pan.
• 4. Bake according to cake mix directions.
• 5. Cool cakes completely.
• 6. While cake is cooking, in a medium bowl mix pudding and milk. Chill for 5 minutes. Fold in Cool Whip and chill until cake is ready for frosting.
• 7. After cakes are cooled completely frost.
• 8. Refrigerate until time to serve. Keep any leftover cake refrigerated.

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

Steps:

• 1. CAKE: PREHEAT OVEN TO 350 DEGREES. Combine all cake ingredients in a large bowl and mix well.
• 2. Pour into greased and floured layer cake pans or 9X 13 X 2 inch size pan. Bake for 25 to 30 minutes for 2 layers or according to directions on box for a 9X13X2 inch size pan. Cool completely before frosting cake with Watergate icing.
• 3. WATERGATE ICING: Whip dream whip and milk until stiff peaks form. Fold in pudding mix, and beat till mixed. Then spread on cake. Decorate with shredded coconut, nuts, & cherries as desired. Note: I used what I had on hand, slivered almonds and chocolate sprinkles.

WATERGATE POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
• Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
• Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

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.

WATERGATE CAKE WITH FROSTING

Steps:

• 1. Combine all ingredients except nuts and pudding. Mix 4 minutes, then add nuts. Pour in 13x9 inch pan. Bake at 350 for 30-35 minutes.
• 2. Frosting: 1 pkg. pistachio pudding 1 C. milk 1(9oz) cool whip. Mix pudding and milk before the cool whip. Beat pudding and milk for 2 minutes and fold cool whip. Frost cooled cake and refrigerate.

WATERGATE CAKE III

Steps:

• Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
• Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

WATERGATE CAKE II

Steps:

• Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. Fold in coconut and nuts. Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
• To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.

THE WATERGATE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
• Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
• Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
• NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).

WATERGATE CAKE

Steps:

• Mix all ingredients and pour into a greased and floured dish.
• Bake at 325 degrees for 45 minutes.
• Allow cake to cool and frost with Watergate Frosting (or any other frosting).

WATERGATE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray. Drain pineapple, reserving liquid.
• Prepare cake batter as directed on package, substituting reserved pineapple liquid for part of the water. Blend in 1 pkg. dry pudding mix. Add pineapple and 1 cup nuts; mix well.
• Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
• Meanwhile, beat remaining pudding mix and milk in large bowl with whisk 2 min. Add marshmallow creme; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Refrigerate 30 min.
• Top with marshmallows and remaining nuts before serving.

WATERGATE CAKE WITH COVER-UP ICING

Steps:

• Cake: Mix all of the cake ingredients together.
• Pour into a greased and floured 13x9 inch pan.
• Bake at 350 degrees for 40-45 minutes.
• Icing: Beat first three ingredients together.
• Spread on top of cake.
• Sprinkle with coconut and nuts.

WATERGATE SALAD PISTACHIO CAKE RECIPE

Steps:

• Combine first 4 ingredients in large bowl. Gently stir in 1-1/2 cups COOL WHIP.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1-3/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
• Frost sides and top of cake with remaining COOL WHIP. Refrigerate 1 hour or until ready to serve. Sprinkle with coconut just before serving.

EASY WATERGATE CAKE

Steps:

• 1. Mix cake mix according to box directions and add the pudding. Bake as directed.
• 2. For frosting - Mix pudding and milk until thickened ,fold in cool whip

WATERGATE POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
• Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
• Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

MY WATERGATE ECLAIR CAKE

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.