Watergate Cake III

4.5
(32)

I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!

3
Servings:
18
Yield:
1 to 13 - x inch sheet cake
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 18 servings

  • 1 (18.25 ounce) package white cake mix

  • 1 (3 ounce) package instant pistachio pudding mix

  • 3 eggs

  • 1 cup lemon-lime flavored carbonated beverage

  • ¾ cup vegetable oil

  • ½ cup flaked coconut (Optional)

  • ½ cup chopped walnuts (Optional)

  • 1 (3 ounce) package instant pistachio pudding mix

  • 1 cup milk

  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.

  2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.

  3. Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

40 home cooks made it!

Nutrition Facts (per serving)

340 Calories
19g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 340
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 28%
Cholesterol 32mg 11%
Sodium 374mg 16%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 3%
Total Sugars 29g
Protein 4g 7%
Vitamin C 0mg 0%
Calcium 79mg 6%
Iron 1mg 4%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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