Shelly's Recipe

WATERGATE CAKE WITH COVER-UP FROSTING

Category: Cakes from Cake Mixes

1 pkg plain white cake mix
1 (3.4 oz) pkg instant pistachio pudding mix
1 cup vegetable oil
1 cup ginger ale
3 large eggs

Cover-Up Frosting:
1 (3.4 oz) pkg instant pistachio pudding mix
1 1/2 cups low fat milk
1 (8 oz) carton frozen whipped topping, thawed

Topping:
1/3 cup toasted slivered almonds

Preheat the oven to 350. Lightly spray a 13x9 inch pan with cooking spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, oil, ginger ale, and eggs in a large mixing bowl. Blend on low speed for 1 minute, scraping 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 blended.

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 more.

Meanwhile, prepare the Cover-Up Frosting by whisking the pudding mix and milk together in a large mixing bowl. It should thicken up but not set, from 2 to 3 minutes. Gently fold in whipped topping. Spread the top with frosting. Sprinkle toasted almonds on top. Store, covered, in the refrigerator.