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This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad. Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
While there are many versions of this dessert, a vintage Watergate Cake recipe typically includes a white cake with pistachio pudding in the batter, pecans, 7UP (or club soda) and sometimes pineapple or coconut.
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.
Story has it that both the cake and the salad were renamed “Watergate Cake” and “Watergate Salad” in the 1970’s, because beneath its “cover up” of icing, this dessert hides a bunch of nuts! I love history and I love cake, so naturally…I love this dessert!
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