My Watergate Eclair Cake Recipes

WATERGATE CAKE IV

Steps:

• Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
• While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

WATERGATE CAKE III

Steps:

• Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
• Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

WATERGATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.

WATERGATE CAKE

Steps:

• 1 Make the cake: Position a rack in the center of the oven and preheat to 350 degrees
• 2 Lightly grease a 9-by-13-inch baking pan with the butter or vegetable oil
• 3 In the bowl of a stand mixer fitted with the paddle attachment - or, if using a hand-mixer or whisk, in a large bowl - combine the cake mix, pudding mix, oil, eggs, soda and nuts
• 4 Beat on medium speed until thoroughly combined, about 2 minutes
• 5 Transfer the batter to the prepared pan, making sure to scrape all of it from the bowl with a rubber spatula
• 6 Bake for 30 to 35 minutes, or until the top turns deep gold
• 7 Remove from the oven and transfer the pan to a wire rack; let cool completely before frosting, about 30 minutes
• 8 Make the topping: Clean the bowl used to make the batter
• 9 Then, in the bowl of a stand mixer fitted with a whisk attachment - or if using a hand mixer or whisk, the large bowl - combine the whipped topping, milk and pudding mix
• 10 Beat at medium speed until thoroughly combined, about 2 minutes
• 11 Assemble the cake: Spread the topping on the cooled cake, loosely cover with aluminum foil without touching the surface of the cake (plastic wrap has a tendency to pick up the topping) and refrigerate for at least 30 minutes before serving

WATERGATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 layer cake pans or a tube pan with cooking spray.
• Mix cake ingredients together in a mixing bowl.
• Pour into cake pans.
• Bake at 350 degrees F for 45 - 60 min.
• Knife will come out clean when done.
• Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
• Spread Glaze on cake while hot.
• Prepare frosting.
• add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
• Frost cake when it has cooled.
• sprinkle with nuts& coconut if desired.

THE WATERGATE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
• Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
• Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
• NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).

WATERGATE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray. Drain pineapple, reserving liquid.
• Prepare cake batter as directed on package, substituting reserved pineapple liquid for part of the water. Blend in 1 pkg. dry pudding mix. Add pineapple and 1 cup nuts; mix well.
• Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
• Meanwhile, beat remaining pudding mix and milk in large bowl with whisk 2 min. Add marshmallow creme; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Refrigerate 30 min.
• Top with marshmallows and remaining nuts before serving.

WATERGATE POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
• Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.
• Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.