WATERGATE CAKE
1 (18 ½ -ounce) package white cake mix [I usually get the one without pudding. I think Betty Crocker has one]
1 (3 1/2-ounce) package instant pistachio pudding mix
1 cup salad oil
3 eggs
½ cup chopped pecans [I use pecan halves and let the mixer chop them up. I use closer to one cup of the pecan halves.] It is best to buy canned pecans if you can’t get fresh in season as oftentimes the bagged pecans have lost their sweet oil. I usually buy pecan halves from Georgia in season and freeze them. They have a much better taste.]
1 cup club soda
Pistachio Frosting
Combine first six ingredients; beat 4 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10 inch tube pan. [I use a sheet cake pan] Bake at 350 degrees for 45 to 50 minutes if using bundt/tube pan. {When using sheet cake pan, bake about 30 minutes and check. It should be fully risen, nicely brown and set in the middle. A toothpick inserted in the middle should come out essentially clean. It will continue to cook in the pan when you leave it in the sheet cake pan. As it cools, it will pull away from the sides.] If using tube/bundt pan, turn out on wire rack to cool. Frost with Pistachio Frosting. You may want to garnish with additional pecans, but I don’t.
Pistachio Frosting
2 envelopes whipped topping mix [Dream Whip]
1 ½ cups cold milk
1 (3 ½ ounce) package pistachio pudding mix
combine whipped topping mix and milk; beat at high speed of electric mixer until peaks form. [This splatters somewhat. Also, it takes several minutes 5 to 7??] Add pudding mix and beat until fluffy. Yield: frosting for one 10-inch cake.
This came from Southern Living Magazine many years ago.
Mary Gregory
e-mail: wdgregory@kih.net