Watergate Cake

Ingredients

• 1 15¼ ounce box white cake mix
• 2 3.4-ounce instant pistachio pudding mix (divided)
• 1 cup vegetable oil
• 3 large eggs at room temperature
• 1 cup club soda or lemon-lime soda or diet ginger ale
• ½ cup coarsely chopped nuts (walnuts in the original recipe)
• 1 tub Cool Whip (8-9 ounces)
• 1 cup milk

Preparation

1. Heat oven to 350 F. Grease a 9x13 pan.
2. In a large bowl, combine the cake mix, one box of pudding mix, oil, eggs, soda and nuts. Beat on medium until thoroughly combined, about 2 minutes.
3. Transfer the batter to the prepared pan. Scrape all of it in there.
4. Bake for 30-35 minutes, or until the top turns deep gold.
5. Cool in the pan on a wire rack about 30 minutes.
6. Combine the whipped topping, milk, and one box of pudding mix. Beat at medium until thoroughly mixed, about 2 minutes.
7. Spread the topping on the cake.
8. Cover loosely with aluminum foil and refrigerate for at least 30 minutes before serving.

Adapted from a Washington Post recipe.