Watergate Cake!

 

When I have posted the recipe for Watergate Salad ,   I have been asked by several people for the recipe for this yummy Watergate Cake!   I vaguely remembered this cake, but it wasn't something we made all that much for some reason.  

So I went on a search for a good recipe for Watergate Cake.   There is not all that much out there, even in my oldest church cookbooks.  What I did find, I sort of combined to come up with this recipe and the results got rave reviews from the family and friends who taste tested it!  

This is a great cake for the Christmas holidays with it's pretty light green color.  I garnished with maraschino cherries to add some red!   It would be equally pretty for St. Patrick's Day or Easter also! 

Here is what you'll need: 

1 (15.25 oz.) white cake mix

3 large eggs

2 (3 oz.) boxes instant pistachio pudding, divided

1 cup vegetable oil

1 cup Sprite or 7-Up

2 tsp. vanilla, divided

1 cup chopped pecans, divided

1 (8 oz.) carton frozen whipped topping, thawed

1 cup milk

Maraschino cherries for garnish (optional)

Preheat oven to 350 degrees.  

Spray a 9"x13" baking pan with nonstick baking spray. 

In a mixing bowl, mix the cake mix, eggs, 1 package of the pudding mix,  the oil, the Sprite or 7-Up, and 1 tsp. of vanilla.   Beat for 1 to 2 minutes.   Fold in /1/2 of the pecans.  

Pour into the 9"x13" baking pan.  Bake in a 350 degree oven for 35 to 40 minutes or until a pick inserted in the middle comes out clean! 

Allow to cool before frosting!

Mix the other pudding mix and 1 cup cold milk in a bowl.  Beat until it starts to thicken.  Add 1 tsp. vanilla.  Fold in the whipped cream until blended.  Spread evenly on the cooled cake. 

Sprinkle with the other 1/2 cup of chopped pecans.  I garnished with maraschino cherries, which is pretty for Christmas!   Refrigerate until ready to serve!