Watergate Cake
Submitted by dancer
Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio “Cover-Up” icing, coconut, and chopped nuts.
YIELD
1 CakePREP
15 minCOOK
45 minREADY
1 hrsIf you’ve never heard of Watergate Cake, buckle up for a wild ride through 1970s potluck glory.
This pale green, pistachio-laced beauty gets its signature color and nutty flavor from instant pistachio pudding mix folded right into a white cake mix batter.
The secret weapon? A full cup of 7-Up (or club soda) that makes the crumb impossibly moist and tender with a subtle fizz-lifted lightness.
Then comes the “Cover-Up Icing," a whipped pistachio pudding frosting scattered with toasted coconut and chopped nuts that’ll have everyone at the table asking for seconds.
Pro Tips
- Club soda works just as well as 7-Up and cuts the sweetness slightly if you prefer a less sugary cake.
- Let the icing set in the fridge for 30 minutes before serving. It firms up beautifully and slices cleaner.
- Toast the coconut and nuts in a dry skillet before sprinkling on top for deeper flavor and crunch.
- This cake tastes even better the next day once the pistachio flavor has had time to develop.
Ingredients
Directions
Combine the ingredients in the order given, blending well after each addition.
Pour into a 13 X 9-inch pan and bake in a preheated 350℉ (180℃).oven for 35 to 45 minutes, or until the cake tests done.
ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts.
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