Best 8 Watergate Cake I Recipes
Have you heard of the cool and creamy classic American dessert called Watergate Cake I? It is a delightful treat that has captivated taste buds since the early 1970s. With its fluffy pistachio layers, rich whipped cream frosting, and nutty flavor, this cake is perfect for any celebration or gathering. Whether you're a seasoned baker or just starting out, this guide will take you through the steps of creating the perfect Watergate Cake I, ensuring a delicious and memorable dessert experience.
Check out the recipes below so you can choose the best recipe for yourself!
WATERGATE CAKE
This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.
Provided by Blair Lonergan
Categories Dessert
Time 2h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees 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 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 340.2 kcal, Carbohydrate 34.5 g, Protein 4.3 g, Fat 22.5 g, SaturatedFat 9.8 g, Cholesterol 35.8 mg, Sodium 220.4 mg, Fiber 1.3 g, Sugar 15.3 g, UnsaturatedFat 0.6 g
WATERGATE CAKE I
If you like pistachio pudding, you will like this cake.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
- To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.7 g, Cholesterol 23.5 mg, Fat 15.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 271.4 mg, Sugar 18.7 g
CLASSIC WATERGATE CAKE
Steps:
- Heat the oven to 350 F.
- Grease and flour a 9 x 13-inch baking pan.
- Empty the white cake mix into a large mixing bowl with the eggs, 1 package of the pudding mix, 1 cup of vegetable oil, and the 7UP. With an electric mixer on low, combine the ingredients. Increase the speed to medium and beat for 1 to 2 minutes. Fold in 1/2 cup of chopped pecans and 1/2 cup of coconut until well blended.
- Spoon the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a rack.
- When the cake has cooled completely, prepare the frosting.
- Combine the 2 envelopes of Dream Whip with the milk; beat with an electric mixer until soft peaks form. Add the remaining package of dry pistachio pudding mix and continue beating until well blended. Fold in the remaining 1/2 cup of chopped pecans.
- Spread the frosting over the cooled cake.
- Put the coconut in a dry skillet over medium heat. Cook, stirring constantly until the coconut is well-browned. Remove the coconut to a plate to cool and then sprinkle it over the frosting.
- Store leftover cake in the refrigerator for four to six days. According to the Kraft foodservice website, it can be stored in the refrigerator without spoilage for "several days."
Nutrition Facts : Calories 256 kcal, Carbohydrate 28 g, Cholesterol 24 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 17 g, Fat 15 g, ServingSize 16 to 24 Servings, UnsaturatedFat 0 g
WATERGATE CAKE
This is a cake my grandma use to make when I was younger. She would leave coconut off a portion of the cake for me. I don't know why they call it watergate cake.
Provided by Tarynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 2 layer cake pans or a tube pan with cooking spray.
- Mix cake ingredients together in a mixing bowl.
- Pour into cake pans.
- Bake at 350 degrees F for 45 - 60 min.
- Knife will come out clean when done.
- Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
- Spread Glaze on cake while hot.
- Prepare frosting.
- add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
- Frost cake when it has cooled.
- sprinkle with nuts& coconut if desired.
Nutrition Facts : Calories 5141.3, Fat 287.7, SaturatedFat 50.1, Cholesterol 702.8, Sodium 4345.6, Carbohydrate 586.9, Fiber 10.8, Sugar 424.3, Protein 70
WATERGATE CAKE
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.
Nutrition Facts :
WATERGATE CAKE
Inspired by the iconic Watergate Salad, this moist tube cake is studded with walnuts, flavored with pistachio pudding mix and dusted with powdered sugar.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
- Pour batter into greased and floured fluted tube pan or 10-inch tube pan.
- Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
WATERGATE CAKE IV
This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.
Provided by JBS BOX
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
- While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.
Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g
THE WATERGATE CAKE
I know that there are a few other recipes with the same name, but this one is a little different. My husband and daughter are very picky, and this is their FAVORITE cake. It is from the cookbook CHOCOLATE from the Cake Mix Doctor. Using the ginger ale instead of a carbonated lemon-lime beverage really does make a difference.
Provided by mrsjjkool
Categories Dessert
Time 45m
Yield 1 9 by 13 inch cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
- Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
- Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
- NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).
Tips:
- Use a boxed pistachio pudding mix for the cake batter. This will give the cake a delicious pistachio flavor and a moist texture.
- Be sure to beat the egg whites until they are stiff peaks. This will help the cake to rise and give it a light and fluffy texture.
- Fold the egg whites into the cake batter gently. Overmixing can deflate the batter and make the cake dense.
- Bake the cake at a moderate temperature (350 degrees Fahrenheit) for about 30 minutes. A toothpick inserted into the center of the cake should come out clean when it is done.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Use a cream cheese frosting for the cake. This will give the cake a rich and creamy flavor.
- Decorate the cake with chopped pistachios or maraschino cherries. This will add a festive touch to the cake.
Conclusion:
Watergate cake is a classic dessert that is easy to make and always a crowd-pleaser. With its moist pistachio flavor, fluffy texture, and creamy frosting, this cake is sure to be a hit at your next party or gathering. So next time you are looking for a delicious and impressive dessert, give Watergate cake a try. You won't be disappointed.
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