Watergate Cake
Watergate Cake is a retro dessert with lots of pistachio flavor in the cake and the frosting.
Servings: 16
Equipment
Ingredients
- 1 (16.25-ounce) box white cake mix
- 1 (3.4-ounce) box instant pistachio pudding mix
- 3 large eggs
- 1 cup Crisco Vegetable oil
- 1 cup club soda
- 1/2 cup finely chopped walnuts
Frosting
- 1 (3.4-ounce) box instant pistachio pudding
- 1 package cool whip mix
- 1 1/2 cups cold milk
- additional walnuts for garnish
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, beat cake mix, 1 box of pistachio pudding, eggs, vegetable oil, and club soda for 2 minutes. Stir in walnuts.
- Pour batter into prepared pan and bake for 50 to 55 minutes.
- Let cool 5 minutes and then remove from pan to cool completely.
- To make frosting. beat 1 box pistachio pudding, cool whip mix, and milk until thick. Spread frosting on cooled cake. Top with walnuts.
Notes
Use the pistachio pudding straight from the box. Do not make pudding with it.
Nutrition
Calories: 322kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 397mg | Potassium: 81mg | Fiber: 1g | Sugar: 25g | Vitamin A: 83IU | Vitamin C: 0.05mg | Calcium: 102mg | Iron: 1mg