Watergate Pistachio Cake with Dream Whip Icing 1970's. Best Cake On Earth

Watergate Pistachio Cake with Dream Whip Icing 1970's. Best Cake in the World, truly.

FOR THE CAKE:

1 (15.25 ounce) box white cake mix

¾ cup vegetable oil

1 small box instant pistachio pudding mix (either the 1-ounce box of sugar-free instant pudding or the 3.4-ounce box of regular instant pudding will work)

3 eggs

1 cup club soda, 7UP, or ginger ale

½ cup finely chopped pecans

½ cup sweetened coconut flakes

FOR THE FROSTING:

2 envelopes (2.6 oz total) Dream Whip

1 ¼ cups cold milk

1 small box instant pistachio pudding mix (either the 1-ounce box of sugar-free instant pudding or the 3.4-ounce box of regular instant pudding will work)

½ cup sweetened coconut flakes

½ cup finely chopped pecans

Instructions

Preheat oven to 350°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°F for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely for 15 minutes.

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.
refrigerate


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