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    You are in: Home / Recipes / The Watergate Cake Recipe
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    The Watergate Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    mrsjjkool's Note:

    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.

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    Ingredients:

    Serves: 20

    Yield:

    9 by 13 ...

    Units: US | Metric

    CAKE

    COVER-UP FROSTING

    TOPPING

    • 1/2 cup crushed chocolate wafer

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
    6. 6
      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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    Nutritional Facts for The Watergate Cake

    Serving Size: 1 (77 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 246.4
     
    Calories from Fat 139
    56%
    Total Fat 15.5 g
    23%
    Saturated Fat 2.6 g
    13%
    Cholesterol 34.3 mg
    11%
    Sodium 209.6 mg
    8%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.1 g
    64%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    instant pistachio pudding mix

    instant pistachio pudding mix

    frozen whipped topping

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