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Watergate Cake IV

Watergate Cake IV

Name: Watergate Cake IV
Yield: 1 -9 x 13 inch cake
Ingredients: 1 (18.25 ounce) package white cake mix; 3 large eggs eggs; 1 cup vegetable oil; 1 cup lemon-lime flavored carbonated beverage; 2 (3 ounce) packages instant pistachio pudding mix; 1 cup frozen whipped topping, thawed; 1 cup cold milk

Rating: 4.64 stars

47 Ratings
37 Reviews
6 Photos

This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.

By JBS BOX

Recipe Summary

Servings:

Yield:

1 -9 x 13 inch cake

Nutrition Info

Ingredients

Original recipe yields 18 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) package white cake mix
3 large eggs eggs
1 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk

Directions

Step 1

Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.

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Step 2

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
Step 3

While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

Nutrition Facts

Per Serving:

310 calories; 2.8 g protein; 35.3 g carbohydrates; 32.1 mg cholesterol; 366.3 mg sodium. Full Nutrition

Reviews (37)

Most helpful positive review

NBEAUCH

06/01/2003

There were several Watergate Cake recipe's to choose from. I chose this one because it looked the easiest. The cake was very good I took it to a BBQ. I would highly recommend DOUBLING the icing recipe. The icing is so good that "more" is better than "less"! I decorated the bottom of the cake with little alternating pastel mini marshmallows. Everyone thought it was so pretty! The next time I make it I am going to put crushed pinneapple between the two layers of cake. Note: The cakes gets even better with time...refridgerate and you will enjoy this all week long! Read More

Helpful

(43)

Most helpful critical review

EASYLYVIN

06/30/2008

I don't know what I was thinking about when I made this cake. I thought maybe the pudding and the soda would make a difference.... There is no hiding the fact that this is a BOX cake. You will have a hard time convincing most people that this is made from scratch. The topping I used 2 cups of whipped heavy whipping cream instead of the dream whip. Added coconut and the pudding then sweetened to taste. Now this topping may be a keeper with a homemade cake. Otherwise won't make the box cake portion again. Read More

Helpful

(26)

47 Ratings

5 star values: 38
4 star values: 5
3 star values: 1
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NBEAUCH

06/01/2003

Helpful

(43)

ChefSuddeth

03/05/2006

SO Good it will make you CRY! I mixed up some crushed pineapple into the frosting. I also mixed white frosting and pineapple and used that to frost between the layers ohhh sumptuous! If you love watergate salad you will REALLY love this cake. GREAT job on the recipe!!!-Anna Read More

Helpful

(30)

EASYLYVIN

06/30/2008

Helpful

(26)

Julie P.

04/15/2007

I lightened up the recipe by cutting oil back to 1/2 cup and substituting it with 1/2 cup unsweetened applesauce and I cut back to 2 eggs. Was still moist and delicious. Read More

Helpful

(12)

janeinthecity

12/10/2011

Folks this is an old recipe. I got it in the 70's and it was very popular for a while. It was called Watergate Cake because it had such a great cover-up (as you see reviewers loved the topping). In the old days people were just starting to add oil to cake mixes and this one has a lot and certainly could be cut back now! Just made it again after many years for a Christmas lunch and its green color looked very appropriate. I would recommend that you use the dream whip for the topping instead of coolwhip although the cool whip would certainly be a time saver. In the old days it HAD to be made in a bundt or tube pan as in the photo. Much more impressive although the 9x13 versions are certainly easier to deal with and take to a picnic etc. Still a delicious dessert! Read More

Helpful

(12)

Renee

06/25/2008

First I agree with another reviewer that 3 eggs and 1 cup oil is just to much; I cut back to 2 eggs and 1/2 c oil. That being said does not change the fact that this cake is in need of help. I notice that many if the recipes that are giving it 4-5 stars talk about adding ingredients. I would say adding some crushed pineapple and maybe walnuts to the batter and/or the topping are required to make this worth your time. Also its a must to double the topping there is just simply not enough to frost the cake. Read More

Helpful

(12)

Shannon

03/23/2009

this was so good! I double the icing and had a little left over I also took 1/2 big can of crushed pineapple added some sugar and boiled it down. Then poked holes in my layers and put the pineapple on top of each layer then covered it with icing! YUM! Read More

Helpful

(12)

MrsT

11/24/2006

My grandma has made this cake for just about every family birthday since I can remember. It is delicious. Keep it in the fridge if you can stop eating long enough to save some. Read More

Helpful

(11)

PATYYKAKEZ

05/07/2009

I made this cake for my mother-in-law's birthday and it was a huge success! I made a couple changes: I used carbonated water instead of the lemon/lime soda and I used whipped heavy cream instead of cool whip for the frosting. Delicious!! Read More

Helpful

(6)

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Nutritional Information

Watergate Cake IV

Servings Per Recipe: 18
Calories: 310

% Daily Value *

protein: 6 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 27 %

saturated fat: 17 %

cholesterol: 11 %

vitamin a iu: 2 %

niacin equivalents: 7 %

vitamin b6: 2 %

vitamin c:

folate: 8 %

calcium: 8 %

iron: 3 %

magnesium: 2 %

potassium: 2 %

sodium: 15 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Watergate Cake IV

1 of 37

All Reviews

NBEAUCH

06/01/2003

Helpful

(43)

ChefSuddeth

03/05/2006

Helpful

(30)

EASYLYVIN

06/30/2008

Helpful

(26)

Julie P.

04/15/2007

I lightened up the recipe by cutting oil back to 1/2 cup and substituting it with 1/2 cup unsweetened applesauce and I cut back to 2 eggs. Was still moist and delicious.

Helpful

(12)

janeinthecity

12/10/2011

Helpful

(12)

Renee

06/25/2008

Helpful

(12)

Shannon

03/23/2009

Helpful

(12)

MrsT

11/24/2006

My grandma has made this cake for just about every family birthday since I can remember. It is delicious. Keep it in the fridge if you can stop eating long enough to save some.

Helpful

(11)

PATYYKAKEZ