White cake with pistachio pudding, coconut and pecans topped with pistachio icing.

Watergate Cake II

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup lemon-lime flavored carbonated beverage
  • 1 (3 ounce) package instant pistachio pudding mix
  • 3/4 cup flaked coconut
  • 3/4 cup chopped pecans
  • 2 (1.3 ounce) envelopes whipped topping mix
  • 1 1/2 cups milk
  • 1 (3 ounce) package instant pistachio pudding mix
  • 3/4 cup chopped walnuts
  • 3/4 cup flaked coconut

Instructions

    1 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.

    2 Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.

    3 To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.


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