Watergate Cake With Frosting Recipes

WATERGATE CAKE

Watergate Cake image

This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.

Provided by Blair Lonergan

Categories Dessert

Time 2h50m

Number Of Ingredients 12

Ingredients

1 (15.25 ounce) box white cake mix
¾ cup vegetable oil
1 small box instant pistachio pudding mix
3 eggs
1 cup club soda, 7UP or ginger ale
½ cup finely chopped pecans
½ cup sweetened coconut flakes
2 envelopes (2.6 oz total) Dream Whip
1 ¼ cups cold milk
1 small box instant pistachio pudding mix
½ cup sweetened coconut flakes
½ cup finely chopped pecans

Steps:

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
Bake the cake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
Once the cake is cool, prepare the frosting.
In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.

Nutrition Facts : ServingSize 1 slice, Calories 340.2 kcal, Carbohydrate 34.5 g, Protein 4.3 g, Fat 22.5 g, SaturatedFat 9.8 g, Cholesterol 35.8 mg, Sodium 220.4 mg, Fiber 1.3 g, Sugar 15.3 g, UnsaturatedFat 0.6 g

WATERGATE CAKE IV

Watergate Cake IV image

This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.

Provided by JBS BOX

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
1 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk

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.

Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g

CLASSIC WATERGATE CAKE

Classic Watergate Cake image

Classic Watergate cake is made with a cake mix, pistachio pudding, 7UP, coconut, and chopped pecans for a unique and sweet treat.

Provided by Diana Rattray

Categories Dessert Cake

Time 55m

Yield 24

Number Of Ingredients 9

Ingredients

1 white cake mix (2 layer size)
3 large eggs
2 packages (3 ounces each) instant pistachio pudding (divided)
1 cup vegetable oil
1 cup 7-up
1 cup chopped pecans (divided)
1 cup flaked coconut (divided)
2 envelopes Dream Whip dry whipped topping mix
1 1/4 cups cold milk

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."

Nutrition Facts : Calories 256 kcal, Carbohydrate 28 g, Cholesterol 24 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 17 g, Fat 15 g, ServingSize 16 to 24 Servings, UnsaturatedFat 0 g

WATERGATE FROSTING

Watergate Frosting image

This frosting is made for the Watergate Cake recipe, http://www.recipezaar.com/members/subm/editr?sid=91493

Provided by Aric Ross

Categories Dessert

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

9 ounces whipped topping
1 (3 1/2 ounce) box instant pistachio pudding mix
1 1/2 cups cold milk

Steps:

Mix all ingredients.
Beat until thick.
Pour onto cooled cake.
Top with chopped nuts if desired.

Nutrition Facts : Calories 116, Fat 9.2, SaturatedFat 5.7, Cholesterol 32.1, Sodium 66.3, Carbohydrate 6.3, Sugar 2.7, Protein 2.6

WATERGATE CAKE

Watergate Cake image

The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

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 :

WATERGATE CAKE

Watergate Cake image

Inspired by the iconic Watergate Salad, this moist tube cake is studded with walnuts, flavored with pistachio pudding mix and dusted with powdered sugar.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
1 cup club soda
1/2 cup oil
4 eggs
1/2 cup chopped walnuts
2 Tbsp. powdered sugar

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.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

WATERGATE CAKE WITH COVER-UP ICING

Watergate Cake With Cover-Up Icing image

I love the green color of this cake. It is really wonderful if you love pistachios. I made this cake for my in-laws at the first family gathering that I attended. They love it!!

Provided by MadokaRN

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 ounce) package white cake mix
3 eggs
1 cup carbonated lemon-lime beverage
1 cup finely chopped toasted pecans (but I like pistachios)
3/4 cup vegetable oil
1/2 cup coconut
1 (3 1/2 ounce) package instant pistachio pudding mix
2 (1 1/2 ounce) envelopes dry whipped dessert topping mix
1 1/2 cups cold milk
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup coconut
1/2 cup chopped toasted pecans or 1/2 cup pistachios

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.

Nutrition Facts : Calories 797.1, Fat 56.9, SaturatedFat 16.6, Cholesterol 85.7, Sodium 495.4, Carbohydrate 66.5, Fiber 4.3, Sugar 45.2, Protein 9.9

WATERGATE CAKE III

Watergate Cake III image

I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!

Provided by Shawna Wallis

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 18

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pistachio pudding mix
3 eggs
1 cup lemon-lime flavored carbonated beverage
¾ cup vegetable oil
½ cup flaked coconut
½ cup chopped walnuts
1 (3 ounce) package instant pistachio pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 340 calories, Carbohydrate 38.7 g, Cholesterol 32.1 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 374.3 mg, Sugar 29.2 g

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