| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 12 | Servings | ||
INGREDIENTS
| 1 | pk | (18 oz) white cake mix |
| 1 | pk | (3.5oz) instant pistachio pudding mix |
| 3 | lg | Eggs |
| 3/4 | c | Crisco oil* |
| 1 | c | Gingerale; 7 Up, Coke, or Club Soda |
| 1 | ts | Vanilla* |
| 1 | c | Nuts; chopped |
| 1 | pk | (3.5 oz) instant pistachio pudding |
| 1 1/4 | c | Cold milk |
| 1/2 | Container; (8 oz) Cool Wip |
INSTRUCTIONS
FROSTING Source: Detroit Free Press 3/76 Combine all ingredients and mix on medium speed for 2 minutes. Bake in greased 9x13" pan for 35-40 minutes, at 350 degrees until tests done with a toothpick. (Can be made in a bundt pan adjust cooking time accordingly.) Frosting: Beat pudding and cold milk until thick and smooth, then fold in the Cool Whip. Spread on completely cooled cake. Refrigerate any leftovers. Note: This is very similar to the Watergate Cake, but to my mind is much better. I use Pistachio flavoring, and pistachio nuts, which tweaks its flavor just a tad! Posted to TNT Recipes Digest by Goldi <gemini@mcione.com> on Mar 14, 1998
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