Watergate Dream Cake Recipes

WATERGATE CAKE

Steps:

• Combine the cake mix, 1 box of pistachio pudding, oil, eggs, and ginger ale in a medium bowl.
• Mix well and pour into a greased 9x13-inch baking pan.
• Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool completely.
• Add the cold milk to the remaining box of pistachio pudding mix in a medium bowl.
• Stir until well combined and the pudding begins to thicken. Then fold in the whipped topping.
• Frost the cooled cake and garnish it with chopped pecan pieces (optional).
• Store in the refrigerator.

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

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 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.