Watergate Cake Recipe (Sweet Secrets of the 70s)

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 30 minutes  Cook Time: 40 minutes  Resting time: 2 hours  Total Time: 3 hours  10 minutes  Calories: 367kcal Author: Anne Carter

Watergate Cake Recipe

– Mixing Bowls – Electric mixer – Measuring Cups – Cake Pans – Spatula – Mixing Spoon – Icing Spatula


– 1 box white cake mix – 1 cup vegetable oil – 1 cup ginger ale or 7 Up – 8 oz. whipped topping – 2 boxes instant pistachio pudding mix – 3 eggs – 1 1/4 cups cold milk


1. In a bowl, combine the white cake mix, one box of pistachio pudding, vegetable oil, eggs, and ginger ale (or 7 Up). Mix everything together until it becomes a smooth batter. 2. Grease a 9x13-inch baking pan. Pour the well-mixed batter into the greased pan.


3. Preheat your oven to 350 degrees. Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. 4.  Once baked, let the cake cool completely. In another bowl, combine 1 1/4 cups of cold milk with the remaining box of pistachio pudding.


5. Stir until it's well mixed and starts to thicken. Now, fold in the fluffy whipped topping. 6. Once the cake is cool, generously frost it with the pistachio pudding and whipped topping mixture. If you fancy, sprinkle some chopped pecans on top for an extra touch.


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