Take a trip down memory lane with this classic Watergate Cake. Made with a simple white cake mix, pistachio instant pudding, ginger ale, and a sprinkling of pecans, this cake is as delightful to make as it is to eat.
Ingredients
- 1 box white cake mix
- 1 c. + 1 Tbsp. vegetable oil
- 1 pkg. pistachio instant pudding mix
- 1 c. ginger ale
- 3 eggs
- 1/2 c. chopped pecans
- 1 (8-oz.) pkg. cool whip
- 3/4 c. milk
- 1 pkg. of pistachio instant pudding mix
Baking Instructions
- Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
- Pour into a 13 x 9-inch pan that has been greased and floured.
- Bake at 350° for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
Calorie: 350
Total cooking time:40 minutes
Difficulty level: Easy
The Unlikely Matrimony of Cake and Soda
Let me tell you about this one time when I decided to throw all the rules out of the window and make a cake. And not just any cake, mind you – a Watergate Cake. Yes, you heard right! This cake is as controversial as its namesake, involving a wild combination of **white cake mix**, **pistachio instant pudding**, and believe it or not, **ginger ale**.
The Daring Cake Concoction
I began by staring down my ingredients. There they were, a box of white cake mix, a cup plus a smidgen of vegetable oil, a package of pistachio instant pudding mix, a can of ginger ale, three eggs, and a half cup of chopped pecans. It felt like I was putting together a boy band of unlikely cake ingredients. Each one of them was probably wondering, “What am I doing here?” But they were about to find out!
With a brave heart, I combined the cake mix, oil, instant pudding, ginger ale, eggs, and pecans. I don’t know about you, but there’s something oddly satisfying about watching fizzy ginger ale mingle with cake mix. It’s like watching a romantic comedy – you know it’s cheesy, but you can’t help but smile.
The Oven Beckons
After a thorough mix, I poured my gooey masterpiece into a 13 x 9-inch pan that had been greased and floured. No, I didn’t use a fancy pan or anything. We’re making a cake with soda here, folks, let’s not pretend we’re too posh for a regular pan!
Then, it was time for the heat. Into the 350° oven, it went for 30 minutes. The wait was agonizing, not because I was anxious about the outcome, but because I was too lazy to clean up the mess I made.
The Frosty Topping
While the cake cooled, I decided to get started on the topping. Now, if the cake ingredients were a boy band, these toppings were the divas. I brought together an 8-ounce package of **cool whip**, 3/4 cup of **milk**, and yet another package of pistachio instant pudding mix. Because let’s face it, there’s no such thing as too much pistachio instant pudding!
I mixed all the divas together, poured them over the cake, and let it set. I swear, the cake looked so fabulous; it could have been on the cover of Vogue.
The Grand Finale
The moment of truth arrived. I took my first bite. The cake was moist, and the ginger ale added a zingy charm that made me question my traditional cake beliefs. The pistachio instant pudding was the surprise star, providing a nutty and creamy backdrop. The pecans added a crunchy texture that made every bite interesting.
And so, my dear friends, that’s the tale of my peculiar cake-making endeavor. If there’s one thing I’ve learned from this, it’s that sometimes, the most unconventional ingredients make the best dishes. And other times, they just make a hilarious story to share. Either way, it’s a win!
So, go ahead, throw caution to the wind, and try making a Watergate Cake yourself. Just remember to invite me over when you do!
