Watergate Cake is a unique and intriguing dessert that combines flavors of pistachio, creamy whipped topping, and moist cake to create a truly unforgettable taste experience. This cake gained popularity during the 1970s and has since become a classic American recipe. Join us as we delve into the history, traditional ingredients, and step-by-step instructions to create this iconic dessert.

History: Watergate Cake emerged during a time of cultural fascination with the infamous Watergate scandal that shook American politics in the 1970s. The cake’s name is said to have originated from a marketing ploy by the Kraft Foods company to promote their new product, pistachio instant pudding mix, which became a key ingredient in the recipe.

The cake quickly became a symbol of indulgence and intrigue, captivating home bakers with its vibrant green color and delectable flavor combination. Its popularity soared, and Watergate Cake became a staple at parties, potlucks, and family gatherings.

PREP: 10 MIN

BAKE: 30 MIN. + COOLING

MAKES: 15 SERVINGS

INGREDIENTS

FOR THE CAKE:

• 1 package (18.25 ounces) white cake mix
• 1 package (3.4 ounces) pistachio instant pudding mix
• 1 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup chopped pecans (optional)

FOR THE FROSTING:

• 1 package (3.4 ounces) pistachio instant pudding mix
• 1 1/2 cups milk
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup chopped pecans, for garnish (optional)

INSTRUCTIONS

1. Preheat your oven to the temperature specified on the cake mix package. Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the white cake mix, pistachio instant pudding mix, water, vegetable oil, and eggs. Beat the ingredients together on low speed for 30 seconds, then increase the speed to medium and beat for an additional 2 minutes.
3. If desired, fold in the chopped pecans into the cake batter.
4. Pour the cake batter into the prepared baking pan, spreading it evenly.
5. Place the pan in the preheated oven and bake according to the package instructions or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
7. While the cake is cooling, prepare the frosting. In a medium mixing bowl, whisk together the pistachio instant pudding mix and milk until smooth and well combined.
8. Fold in the thawed whipped topping until the mixture is light and fluffy.
9. Once the cake has cooled, spread the frosting evenly over the top, creating a luscious layer.
10. If desired, garnish the cake with additional chopped pecans for added texture and visual appeal.
11. Refrigerate the Watergate Cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
12. Slice and serve the cake, savoring each moist and flavorful bite.

NOTES

• Leftover Watergate Cake can be stored in the refrigerator for up to 3 days in an airtight container.
• Experience the intrigue and delight of Watergate Cake, a culinary gem from the 1970s that continues to captivate dessert lovers today. Its unique combination of flavors and its vibrant green hue make it a standout dessert that is sure to impress. Share this cake with family and friends, and let its deliciousness spark conversations and create lasting memories.