Name: WATERGATE CAKE
Prep time: 15 min
Cook time: 4 h 55 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 box of white cake mix; 3/4 cup of vegetable oil; 1 3.4 ounce packet of instant pistachio pudding mix; 1 cup of 7-up soda; 3 large eggs; 1/2 cup of sweetened flaked coconut; 1/2 cup of toasted pecans; 1 1/2 cups milk; 1 3.4 ounce packet of instant pistachio pudding; 8-ounce cool whip thawed; 1/2 cup of sweetened flaked coconut; 1/2 cup of toasted chopped pecans

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Watergate cake is a delightful dessert that has a unique charm, combining flavors that remind you of classic Americana. This whimsical cake is moist, airy, and rich, with hints of pistachio that make every bite a true treat. The addition of cool whip to the frosting brings a lightness that complements the cake’s hearty texture, while the coconut and pecans provide a delightful crunch. It’s not just a cake; it’s an experience that encapsulates nostalgia and warmth.

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I remember the first time I tasted Watergate cake at a family gathering. The vibrant green hue caught my eye, and with just one bite, I was hooked. It was as if every forkful whispered stories of gatherings, celebrations, and sweet memories. This cake is perfect for birthday parties, potlucks, or just a cozy afternoon treat at home. Easy to make and exceptionally tasty, Watergate cake will undoubtedly earn a place on your dessert table. I can’t wait for you to try this fantastic recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make WATERGATE CAKE
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
WATERGATE CAKE

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, this cake is easy to whip up.
Irresistible Flavor: The combination of pistachio and coconut brings a delightful taste that’s hard to resist.
Eye-Catching Appeal: Its vibrant green color and fluffy topping make for an impressive dessert.
Flexible Serving: Perfect for parties, dessert buffets, or a special treat at any time.
Diet-Friendly Options: Easily adaptable for dietary preferences with appropriate substitutions.

Ingredients You’ll Need

1 box of white cake mix: This serves as the base for a fluffy, moist cake. You can substitute it with homemade cake mix if you prefer.
3/4 cup of vegetable oil: This adds moisture and richness. Can be replaced with melted butter for a richer flavor.
1 (3.4 ounce) packet of instant pistachio pudding mix: It infuses the cake with a nutty flavor and helps keep it moist. Look for the instant variety to ensure the right texture.
1 cup of 7-Up soda: This adds lightness and additional flavor. Any lemon-lime soda can be used as a substitute.
3 large eggs: Essential for structure and richness in the cake. Ensure they are at room temperature for the best emulsification.
1/2 cup of sweetened flaked coconut: Adds a chewy texture and a burst of tropical flavor. Unsweetened coconut may be used if you prefer less sweetness.
1/2 cup of toasted pecans: These enhance the cake with a delicious crunch. Toasting is key for extra flavor; simply spread them on a baking sheet and bake at 350°F for about 5-7 minutes.
1 1/2 cups of milk: This is used in the frosting mixture. Any type of milk works, but whole milk provides the richest flavor.
1 (3.4 ounce) packet of instant pistachio pudding: Used again in the frosting for consistency and flavor.
8 ounces of Cool Whip, thawed: This makes the frosting airy and fluffy. If you prefer homemade, whip heavy cream with a bit of sugar until stiff peaks form.
1/2 cup of sweetened flaked coconut: You’ll sprinkle this on the frosting for extra flair.
1/2 cup of toasted chopped pecans: These will add to the cake’s aesthetic and provide a satisfying crunch.

How to Make WATERGATE CAKE

Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking.
Mix the Batter: In a large mixing bowl, beat together the white cake mix, 3/4 cup of vegetable oil, 1 packet of instant pistachio pudding mix, 1 cup of 7-Up, and 3 large eggs using a mixer at medium speed.
Incorporate the Nuts and Coconut: Once the batter is well combined, gently fold in the 1/2 cup of sweetened flaked coconut and 1/2 cup of toasted pecans.
Prepare the Cake Pans: Pour the batter evenly into two greased 9-inch round cake pans. Smooth the tops with a spatula for an even bake.
Bake: Place the pans in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
Cool Completely: Once baked, remove the cakes from the oven. Allow them to cool in the pans for about 10 minutes before transferring to a wire rack. Let the cakes cool completely before frosting.
Make the Frosting: In another bowl, combine the remaining 1 packet of instant pistachio pudding mix with 1 1/2 cups of milk. Stir for 2-4 minutes until slightly thickened.
Fold in Cool Whip: Gently fold in the 8 ounces of thawed Cool Whip until well mixed.
Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the entire cake with the remaining frosting.
Decorate: Press the remaining 1/2 cup of sweetened flaked coconut and 1/2 cup of toasted chopped pecans into the frosting, allowing them to adhere.
Chill: Refrigerate the cake for at least 4 hours to let the flavors meld and the cake to set before slicing.

Storing & Reheating

To keep your Watergate cake fresh, store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for a week, ensuring it remains sealed to maintain moisture. If you want to keep it for even longer, freeze slices for up to three months. When you’re ready to enjoy it, thaw in the refrigerator overnight, and for the best texture, let it come to room temperature before serving. While the cake’s delicious flavors remain intact, the texture may slightly change after freezing, so enjoy it fresh whenever possible.

Chef’s Helpful Tips

Avoid overmixing the batter; this keeps the cake light and fluffy.
Always ensure your eggs are at room temperature for better emulsification.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
If you can, make the cake a day ahead. The chilling time allows flavors to deepen, and the cake stays moist.
Toast the pecans right before using them for maximum flavor.

Watergate cake is a charming dessert that’s not only easy to make but also brings delightful memories to the forefront. The nostalgia of this cake combined with its unique flavors makes it a standout addition to any gathering. Feel free to play around with flavors and decorations; your own twist could become a family favorite. Enjoy the process and the smiles it brings!

Recipe FAQs

Can I use a different flavor of pudding mix?

Absolutely! While the classic Watergate cake uses pistachio pudding, swapping it for vanilla or even chocolate can create a delightful twist. Each flavor offers its unique charm while keeping the original texture of the cake.

How can I make this cake in advance?

You can bake the cake layers a day before serving and store them covered at room temperature. Prepare the frosting but store it separately in the fridge until you’re ready to assemble. This way, it stays fresh and fluffy.

What can I substitute for Cool Whip?

If you prefer a homemade option, you can whip heavy whipping cream with some powdered sugar until you achieve stiff peaks. This mixture can replace the Cool Whip in the frosting for a more authentic, creamy taste.

How do I keep my cake from drying out?

Properly sealing the cake after it cools is crucial to maintaining moisture. Consider refrigerating it if you’re not serving it immediately and avoid overbaking, ensuring you take it out of the oven as soon as a toothpick inserted in the center comes out clean.

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