Watergate Cake With Cover Up Icing Food

WATERGATE DREAM CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch cake pan.
• Blend 1 box of pistachio pudding, cake mix, 7-Up, egg whites and oil in mixer for 5 minutes. Pour into prepared pan.
• Bake for 30 - 35 minutes. Cool completely.
• Beat 1 box of pistachio pudding mix, milk and whipped topping. Beat until thick and peaks form. Ice/frost cake. Keep cake chilled.

WATERGATE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
• Bake the cake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
• Once the cake is cool, prepare the frosting.
• In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.

WATERGATE CAKE WITH FROSTING

Steps:

• 1. Combine all ingredients except nuts and pudding. Mix 4 minutes, then add nuts. Pour in 13x9 inch pan. Bake at 350 for 30-35 minutes.
• 2. Frosting: 1 pkg. pistachio pudding 1 C. milk 1(9oz) cool whip. Mix pudding and milk before the cool whip. Beat pudding and milk for 2 minutes and fold cool whip. Frost cooled cake and refrigerate.

WATERGATE CAKE WITH COVER-UP ICING

Steps:

• Cake: Mix all of the cake ingredients together.
• Pour into a greased and floured 13x9 inch pan.
• Bake at 350 degrees for 40-45 minutes.
• Icing: Beat first three ingredients together.
• Spread on top of cake.
• Sprinkle with coconut and nuts.

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.

THE WATERGATE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
• Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
• Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
• NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).