Happy Blogmas Day 9!
I’m excited that my classes are wrapping up, which means it’s time for potlucks! Each class hosts a potluck on the last days of class; at least my professors do.
I’m making churro cupcakes for my intercultural class because they would be a fun way to share my Americanized twist on Hispanic culture.
One of my professors is a self-proclaimed lover of sweets, particularly chocolate, so I will make my brownie bites again for my English class.
In my history class, we’re wrapping up with a focus on Nixon and the 1970s, and I’ve decided to make Watergate cake — I mean, what a fitting name, right? I might also whip up a version without pecans, just in case! You might be thinking, “I’ve never had Watergate cake; I only know Watergate salad!” or you might be saying, “What on earth are either of those?” I really enjoy Watergate salad too; it’s a lot like ambrosia salad, which is basically just whipped cream mixed with a bunch of fruit! As for Watergate cake, it’s a delightful vanilla cake made with pistachio pudding, coconut, and pecans.
The best part is that all these recipes use a box mix; with just a little tweaking, they won’t taste artificial! It’s a fun and easy way to make delicious treats!
For a tired and true Watergate Cake recipe
For the cake:
- 1 (16.25-ounce) box white cake mix
- 1 (3.4-ounce) box instant pistachio pudding mix
- 3 large eggs
- 1 cup Vegetable oil
- 1 cup club soda
- 1/2 cup finely chopped pecans
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, beat cake mix, 1 box of pistachio pudding, eggs, vegetable oil, and club soda for 2 minutes. Stir in pecans.
- Pour batter into prepared pan and bake for 50 to 55 minutes.
For the frosting:
- 1½ cups cold milk
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 carton (8 oz) whipped topping,thawed
- ¼ cup chopped pistachios and pecans
- Maraschino cherries
- place the milk and the remaining package of pudding mix in a large bowl. Whisk until smooth. Let sit for 5 minutes (the pudding will firm up a bit). Then, fold in the whipped topping.
- Spread the frosting on top of the cake. Sprinkle with chopped nuts and Maraschino cherries. Refrigerate for at least 30 minutes before serving to allow the frosting to firm up slightly.
I really love the recipe I’ve always used since it’s what I grew up with, but I’m excited to give this coconut version a try tonight! It seems like a fun twist on the classic! Watergate Cake Recipe
