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1 pkg. cake mix, yellow or white 1 pkg. instant pistachio pudding 1 c. oil 3 whole eggs 1 c. Canada Dry Club soda 1 c. nuts (chopped very fine) Mix cake mix, pudding, eggs, oil, club soda and nuts together. Blend well and beat 4 minutes. Grease and flour Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool in pan for 20 minutes. Turn out on plate and when cool, frost with icing. WATERGATE ICING: 2 pkgs. Dream Whip 1 box instant pistachio pudding 1 1/4 c. cold milk Blend all together and beat until light and fluffy. Spread on cake. This cake must be kept refrigerated at all times. | |
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recipe reviews #89932
Linda (Arizona) says:
i also add chopped marachino cherries to this great cake
#106499
Angela (Rhode Island) says:
I have also added 2 tsp. anise extract to cake mix, delicious. My sister has added choc. tidbits and sometimes shredded coconut, sooo good. I tend to leave the walnuts coarsely cut and for those who have nut allergies I just leave them out. Cake is a winner all the time.
#123716
Diane Campbell (Florida) says:
I thought this recipe was lost forever and so glad to have found it here. I made these at Christmas for friends and now they are asking for it at Easter. Thank You!
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