The Watergate Cake made news in Washington a couple years after President Nixon resigned from office in 1974. So many people were making the dessert, whose origins are as unclear as 18 1/2 minutes of a certain missing tape, grocery stores couldn’t keep a necessary ingredient — instant pistachio pudding mix — in stock.
Food critic Tom Sietsema's mother, Dorothy Sietsema, recalls making this simple cake starting in the late 1970s, and years afterward around St. Patrick’s Day. “People make green things then,” the Minnesota native says of the cake paved with pale green frosting. “It’s pretty, and I like nuts in a cake.” A cup of oil in the recipe, which also includes soda, makes for an extra-moist cake. “I never had leftovers,” or reason to store it for long, she says. “I always gave it away.”
Lightly cover and refrigerate for up to 3 days.
The cake needs to be assembled/frosted at least 30 minutes before serving.
From Dorothy Sietsema.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 12-16 (makes one 9-by-13-inch cake)
For the cake
For the topping
Directions
Time Icon Active: 15 mins| Total: 45 minsStep 1
Make the cake: Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 9-by-13-inch baking pan with the butter or vegetable oil.
Step 2
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. Beat on medium speed until thoroughly combined, about 2 minutes.
Step 3
Transfer the batter to the prepared pan, making sure to scrape all of it from the bowl with a rubber spatula. Bake for 30 to 35 minutes, or until the top turns deep gold. Remove from the oven and transfer the pan to a wire rack; let cool completely before frosting, about 30 minutes.
Step 4
Make the topping: Clean the bowl used to make the batter. 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. Beat at medium speed until thoroughly combined, about 2 minutes.
Step 5
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.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (1 roughly 2 1/2-by-3-inch slice, using 2% milk) based on 16
Calories
365
Fat
21 g
Saturated Fat
4 g
Carbohydrates
42 g
Sodium
416 mg
Cholesterol
36 mg
Protein
3 g
Sugar
26 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Dorothy Sietsema.
Tested by Tom Sietsema.
Published June 8, 2022
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnp5bBpr7GmqueZZOWuKZ7