The Watergate Cake

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.

• Ready In: 45 mins
• Serves: 20
• Yields: 1 9 by 13 inch cake

Ingredients

• CAKE

•  vegetable oil, spray for misting the pan
• 1 (18 1/4ounce) package  plain  white cake mix
• 1 (3 1/2ounce) package instant pistachio pudding mix
• 1  cup  vegetable oil or 1  cup applesauce
• 1  cup ginger ale
• 3  large eggs

• COVER-UP FROSTING

• 1 (3 1/2ounce) package instant pistachio pudding mix
• 1 1⁄2 cups milk
• 1  small  container  frozen whipped topping, thawed

• TOPPING

• 1⁄2 cup  crushed  chocolate wafer

Directions

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. 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. 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. 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. Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
6. NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).