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Watergate Cake

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A delightful pistachio cake that brings back memories of family gatherings.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 package instant pistachio pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1 cup club soda
  • 1 cup chopped nuts (optional)
  • 1 cup whipped topping (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 1/4 cup milk (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure your cake comes out perfectly!
  2. Combine the yellow cake mix, pistachio pudding mix, eggs, sour cream, vegetable oil, and club soda. Mix until well blended—it’s okay if it’s a little lumpy!
  3. Fold in the chopped nuts into the batter gently. This will add delightful texture and a nutty crunch!
  4. Pour the batter into the prepared baking pan. Watch it flow like a river of green goodness!
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan. Patience is key as the cake continues to settle and firm up.
  7. Mix the whipped topping, powdered sugar, and milk to create a fluffy frosting.
  8. Frost the cooled cake evenly with the frosting.
  9. Serve and enjoy!

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze (without frosting) for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/watergate-cake/

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