Name: Watergate Cake With Cover Up Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 1 9x13-inch cake
Cuisine: American
Ingredients: 1 box white cake mix; 1 cup chopped pecans; 1/2 cup vegetable oil; 1 cup lemon-lime soda; 4 large eggs; 1/4 cup sour cream; 1/4 cup shredded coconut; 1 teaspoon almond extract; 1 package instant pistachio pudding mix; 1 cup milk; 1 container whipped topping; 1/2 cup shredded coconut; 1/2 cup chopped pecans

Instructions

Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a large mixing bowl, combine the cake mix, chopped pecans, vegetable oil, lemon-lime soda, eggs, sour cream, shredded coconut, and almond extract. Mix until well combined and smooth.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
Meanwhile, in a separate bowl, whisk together the instant pistachio pudding mix and milk until smooth.
Gently fold in the whipped topping, shredded coconut, and chopped pecans until well combined.
Once the cake has cooled, spread the frosting over the top, ensuring an even layer.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and the flavors to meld.
Slice and serve this delightful Watergate Cake with Cover Up Frosting to your family and friends.

Ingredients

Instructions

Nutrition Facts