Watergate Cake

 

With pistachio pudding in the cake and the icing, the color of this cake is perfect for Saint Patrick's Day!

Watergate Cake

1 white cake mix
3/4 cup vegetable or canola oil
3 eggs
1 cup 7-up
1 (3.4 oz.) pkg. instant pistachio pudding mix
1 cup chopped pecans
1/2 cup coconut 

In a large bowl, combine the cake mix, oil, eggs, 7-up, and pistachio pudding mix with an electric mixer on low speed.  Stir in the pecans and coconut.  Pour batter into a 9x13 baker sprayed with Baker's Joy.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. Cool completely.

Cover-Up Icing

1 (2.6 oz.) box of Dream Whip (two envelopes)
1 1/2 cups of milk
1 (3.4 oz.) pkg. instant pistachio pudding mix
Coconut 
Pecans

Mix Dream Whip, milk, and pistachio pudding mix in large bowl with electric mixer on low speed until blended.  Beat on medium speed for 3-4 minutes or until icing thickens and forms peaks.  Spread on cake and sprinkle with coconut and pecans.  Keep refrigerated.

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Watergate Cake was a popular recipe in the 70's, and I remember my mom making it for church dinners.  In a nod to the Nixon administration, it was called Watergate Cake, because it was full of nuts and covered-up with fluff.