Watergate Cake I Food

WATERGATE CAKE IV

Steps:

• Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
• 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.
• While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

CLASSIC WATERGATE CAKE

Steps:

• Heat the oven to 350 F.
• 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. Increase the speed to medium and beat for 1 to 2 minutes. Fold in 1/2 cup of chopped pecans and 1/2 cup of coconut until well blended.
• Spoon the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake completely in the pan on a rack.
• When the cake has cooled completely, prepare the frosting.
• Combine the 2 envelopes of Dream Whip with the milk; beat with an electric mixer until soft peaks form. Add the remaining package of dry pistachio pudding mix and continue beating until well blended. Fold in the remaining 1/2 cup of chopped pecans.
• Spread the frosting over the cooled cake.
• Put the coconut in a dry skillet over medium heat. Cook, stirring constantly until the coconut is well-browned. Remove the coconut to a plate to cool and then sprinkle it over the frosting.
• Store leftover cake in the refrigerator for four to six days. According to the Kraft foodservice website, it can be stored in the refrigerator without spoilage for "several days."

WATERGATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
• To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

WATERGATE CAKE

Steps:

• Preheat oven to 350°F. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
• Pour batter into greased and floured fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.

WATERGATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 layer cake pans or a tube pan with cooking spray.
• Mix cake ingredients together in a mixing bowl.
• Pour into cake pans.
• Bake at 350 degrees F for 45 - 60 min.
• Knife will come out clean when done.
• Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
• Spread Glaze on cake while hot.
• Prepare frosting.
• add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
• Frost cake when it has cooled.
• sprinkle with nuts& coconut if desired.

WATERGATE CAKE

Steps:

• 1 Make the cake: Position a rack in the center of the oven and preheat to 350 degrees
• 2 Lightly grease a 9-by-13-inch baking pan with the butter or vegetable oil
• 3 In the bowl of a stand mixer fitted with the paddle attachment - or, if using a hand-mixer or whisk, in a large bowl - combine the cake mix, pudding mix, oil, eggs, soda and nuts
• 4 Beat on medium speed until thoroughly combined, about 2 minutes
• 5 Transfer the batter to the prepared pan, making sure to scrape all of it from the bowl with a rubber spatula
• 6 Bake for 30 to 35 minutes, or until the top turns deep gold
• 7 Remove from the oven and transfer the pan to a wire rack; let cool completely before frosting, about 30 minutes
• 8 Make the topping: Clean the bowl used to make the batter
• 9 Then, in the bowl of a stand mixer fitted with a whisk attachment - or if using a hand mixer or whisk, the large bowl - combine the whipped topping, milk and pudding mix
• 10 Beat at medium speed until thoroughly combined, about 2 minutes
• 11 Assemble the cake: Spread the topping on the cooled cake, loosely cover with aluminum foil without touching the surface of the cake (plastic wrap has a tendency to pick up the topping) and refrigerate for at least 30 minutes before serving

WATERGATE CAKE

Steps:

• Mix all ingredients and pour into a greased and floured dish.
• Bake at 325 degrees for 45 minutes.
• Allow cake to cool and frost with Watergate Frosting (or any other frosting).

WATERGATE POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
• Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
• Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

WATERGATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.