1 pk (18 oz) white cake mix
1 pk (3.5oz) instant pistachio
-pudding mix
3 lg Eggs
3/4 c Crisco oil*
1 c Gingerale; 7 Up, Coke, or
-Club Soda
1 ts Vanilla*
1 c Nuts; chopped
FROSTING
1 pk (3.5 oz) instant pistachio
-pudding
1 1/4 c Cold milk
1/2 Container; (8 oz) Cool Wip
Source: Detroit Free Press 3/76
Combine all ingredients and mix on medium speed for 2 minutes. Bake in
greased 9×13″ pan for 35-40 minutes, at 350 degrees until tests done with a
toothpick.
(Can be made in a bundt pan adjust cooking time accordingly.)
Frosting: Beat pudding and cold milk until thick and smooth, then fold in
the Cool Whip. Spread on completely cooled cake.
Refrigerate any leftovers.
Note: This is very similar to the Watergate Cake, but to my mind is much
better. I use Pistachio flavoring, and pistachio nuts, which tweaks its
flavor just a tad!
Yields
12 Servings