Watergate Poke Cake Recipes
WATERGATE CAKE IV
This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.
Provided by JBS BOX
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g
WATERGATE POKE CAKE
Enjoy a classic taste in an all new way this evening with Watergate Poke Cake. Watergate Poke Cake is as gorgeous and as scrumptious as you are hoping.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 20 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.0264 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6669 g, Sugar 0 g, Protein 2 g
WATERGATE CAKE
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
WATERGATE CAKE
This is a cake my grandma use to make when I was younger. She would leave coconut off a portion of the cake for me. I don't know why they call it watergate cake.
Provided by Tarynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 5141.3, Fat 287.7, SaturatedFat 50.1, Cholesterol 702.8, Sodium 4345.6, Carbohydrate 586.9, Fiber 10.8, Sugar 424.3, Protein 70
THE WATERGATE CAKE
I know that there are a few other recipes with the same name, but this one is a little different. My husband and daughter are very picky, and this is their FAVORITE cake. It is from the cookbook CHOCOLATE from the Cake Mix Doctor. Using the ginger ale instead of a carbonated lemon-lime beverage really does make a difference.
Provided by mrsjjkool
Categories Dessert
Time 45m
Yield 1 9 by 13 inch cake, 20 serving(s)
Number Of Ingredients 10
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).
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