The Watergate Cake Recipe

Name: The Watergate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CAKE; vegetable oil, spray for misting the pan; 1 (18 1/4 ounce) package plain white cake mix; 1 (3 1/2 ounce) package instant pistachio pudding mix; 1 cup vegetable oil or 1 cup applesauce; 1 cup ginger ale; 3 large eggs; COVER-UP FROSTING; 1 (3 1/2 ounce) package instant pistachio pudding mix; 1 1/2 cups milk; 1 small container frozen whipped topping, thawed; TOPPING; 1/2 cup crushed chocolate wafer

Servings: persons

CAKE
vegetable oil, spray for misting the pan
1 (18 1/4 ounce) package plain white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup vegetable oil or 1 cup applesauce
1 cup ginger ale
3 large eggs
COVER-UP FROSTING
1 (3 1/2 ounce) package instant pistachio pudding mix
1 1/2 cups milk
1 small container frozen whipped topping, thawed
TOPPING
1/2 cup crushed chocolate wafer

1
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.
2
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.
3
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.
4
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.
5
Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
6
NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CAKE, vegetable oil, spray for misting the pan, 1 (18 1/4 ounce) package plain white cake mix, 1 (3 1/2 ounce) package instant pistachio pudding mix, and more.

Yes, The Watergate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Watergate Cake

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