Watergate Cake with Cover-up Frosting (Mom’s recipe)

Imagine, a cake name that ridicules a political snafu.  I’ve never heard of pastry sarcasm before or after.  During the same period of time (the 70’s) she made this cake, mom also made a dessert bar called “Better than Robert Redford Bars.”  Mom loved Redford; hated Nixon.

I found this recipe stuffed in an old cookbook inherited from mom. It wasn’t in her handwriting, so I assume that a friend or neighbor gave it to her or traded it for my mom’s famous Oriental Noodle/Hamburger/mushroom soup “hot dish” (aka: casserole for my non-Minn. friends).  My mom made this cake frequently because it is lucious and also easy to make.

Watergate Cake with Cover-up Frosting

1 box white cake mix

1 box Jello™ instant pistachio pudding mix

1 c. oil

1 c. 7-Up

3 eggs

1/2 c. chopped nuts

ICING:

1 1/2 cups whole milk

1 pkg. Jello™ instant pistachio pudding mix

2 envelopes Dream Whip™

½ cup crushed walnuts (optional)

½ cup coconut (optional)

Combine cake and pudding. Mix well.  Add oil, 7-Up, eggs, and nuts. Stir well and bake at 350 degrees in an oiled and lightly floured rectangular cake pan for 35 to 40 minutes.

Icing: Whip together pudding mix, Dream Whip, and milk with electric mixer until right consistency for frosting. Frost cooled cake.  Top with nuts and/or coconut.