Monday, January 25, 2016

Watergate Cake


    Ingredient

    For the cake:
    1 box (18.25oz) white cake mix
    1 cup oil
    1 pkg (3oz) instant pistachio pudding
    1 cup lemon lime soda
    3 eggs
    1/2 cup chopped pecans
    1/2 cup sweetened, shredded coconut
    For the Frosting
    2 (3oz) envelopes Dream Whip
    1 1/2 cups milk
    1 pkg (3oz) instant pistachio pudding
    1/2 cup chopped pecans
    1/2 cup sweetened, shredded coconut

    Instructions


    In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and soda. Fold in chopped pecans and coconut. Pour into greased & floured 9inch round baking pans and bake in a 350 degree oven for 35-40 minutes. Cool completely on wire rack.
    To frost, whip dream whip & milk until peaks. Gradually add the pudding & beat until light & fluffy, about two minutes. Spread on first layer of cake. Top with second cake layer and cover cake completely in frosting. Press pecans and coconut into cake and refrigerate two hours or more. Serve cold!




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