1 (19 oz.) pkg. white cake mix
1 c. wesson salad oil
3 eggs
1 c. of 7Up, gingerale or club soda
1 (3 1/2 oz.) pkg. instant pistachio pudding
1/2 c. coconut, optional
1/2 c. chopped pecans or walnuts

Mix cake mix, oil, eggs, gingerale and pudding mix together. Beat 5 minutes medium speed. Fold in nuts and coconut. Pour into greased and floured 9x13 inch pan. Bake at 325 degrees for 45 to 50 minutes. Let cool thoroughly. Ice with cover up icing.

COVER UP ICING:

2 env. dry whipped topping mix (3 oz.)
1 1/2 c. cold milk
1 (3 1/2 oz.) pkg. instant pistachio pudding mix
Nuts

Mix together topping mix, milk and pudding mix and whip until thick enough to spread Add nuts. Use to frost watergate cake. Refrigerate cake until served.