Shelly's Recipe

* WATERGATE CAKE*

Category: Cakes from Cake Mixes

1 (18.25 oz) pkg white cake mix
1 (3.5 oz) pkg instant pistachio pudding mix
3 large eggs
1 cup vegetable oil
1/2 cup chopped walnuts
1 cup club soda or 7-up
1/2 cup coconut

Preheat oven 350. Blend together cake mix and instant pistachio pudding mix. Add remaining ingredients. Mix until blended then beat for 4 minutes. Pour the batter into the greased and floured 13x9 inch baking pan. Bake for 45 to 50 minutes. Cool for 20 minutes then turn out onto a serving plate.

Fluffy Pudding Frosting
1 cup cold milk
1 pkg (4-serving size) pistachio instant pudding
1/4 cup confectioners sugar (optional)
3-1/2 cups (8 oz) Cool Whip, thawed
1 (3 oz) pkg pistachio nuts

Pour milk into large bowl. Add pudding mix and sugar. Beat with wire whisk until well blended, 1 to 2 minutes. Fold in whipped topping and nuts Spread on cakes immediately. Note: Store frosted cakes in refrigerator.