When snow and ice move over the south, we head for the store-whether we need to or not: Bread, milk, eggs, some sort of stew or chili fixings. Cold weather requires some hearty food and desserts. Usually we lean towards cookies or even brownies for sweetness, but this particular snow storm, my husband requested the Watergate cake.
Now this particular cake has been our “summer cake.” It is light tasting and with Cool Whip frosting or “cover up” frosting; it just begs for summer. So here we were snowed in with a great batch of potato soup and then this cake. I must admit though that it was refreshing to have. It brought back the warm moments of summer cookouts, golf, and days on the back porch.
So, if you are trapped as my niece is at Tufts with snow drift upon snow drift. Here’s a nice treat to maybe, maybe, maybe give a little relief from the cold outside.
1 pkg. cake mix white
1 pkg. instant pistachio pudding
1 c. oil
3 whole eggs
1 c. Canada Dry Club soda (sprite or 7-up work just fine)
1 c. nuts (chopped very fine)
Mix cake mix, pudding, eggs, oil, club soda and nuts together. Blend well and beat 4 minutes. Grease and flour pan. (I like to make mine in a 13X9 pan although many use a Bundt.) Bake at 350 degrees for 45-50 minutes. Cool in pan for 20 minutes.
1 10 oz container of Cool Whip
1 box instant pistachio pudding
1 c. cold milk
Blend all together and beat until light and fluffy. Spread on cake. This cake must be kept refrigerated at all times.
The History: Why the Watergate Cake? Well from all I have read it is because Jell-O came out with pistachio pudding the same time as all the Nixon hub-bub. So this recipe was called this because it was filled with nuts and covered in fluff.