Watergate Cake

Ingredients:

• 1 15¼-ounce box white cake mix
• 2 3.4-ounce boxes 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

Prep Steps:

1: Coarsely chop the nuts.
2: Grease a 9- × 13-inch pan.

Steps:

1: Preheat oven to 350°F (175°C).   
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 the 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.   

Comments:

Adapted from a Washington Post recipe.