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Watergate Cake
Ingredients
1 pkg. (18-1/2 oz.) white cake mix
1 pkg. (3-1/2 oz.) pistachio flavor instant pudding mix
3/4 cup cooking oil
3 eggs
1 cup lemon-lime flavored soda
1/2 cup shredded coconut
1/2 cup pecans
Directions
Combine all ingredients except for the coconut and pecans in a large mixing bowl. Beat until smooth. Stir in coconut and pecans.
Transfer the batter into a greased and floured 9x13-inch baking pan or into two greased and floured 9-inch round cake pans.
Bake at 350 degrees for 25 to 30 minutes, or until tested done (insert toothpick in center of cake, if the toothpick comes out clean the cake is done). Cool the cake on a wire rack.
Cover-up Icing
Ingredients
2 envelopes (1-1/2 oz. each) nondairy whipped topping mix
1-1/2 cups milk
1 pkg. (3-1/2 oz.) pistachio flavor instant pudding mix
3/4 cup shredded coconut
1 cup pecans, finely chopped
Directions
With an electric mixer at high speed, beat the topping mix, milk and pudding mix until smooth and thick. Spread on cooled cake and top with coconut and pecans.
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