This green cake, sometimes called a Watergate cake after the famous presidential scandal or a pistachio pudding cake, was popular when I was growing up in the 1970's. It works well for St. Patrick's day because of it's color.
It's origin is uncertain but I suspect it was one of those recipes invented for publication in a magazine like the Ladies Home Journal, which with the help of advertisers, made up recipes that used their mass produced ingredients.
Typically I don't make cakes using mixes, but this is how my mother made the cake so today I'm making it for the upcoming St. Patrick's day holiday. While it's not really an Irish treat, it is green which is what I'm looking for in my dessert this week.
It really is a simple cake to make as it uses cake and pudding mixes. So if you are in a hurry, this a good cake to make. If you don't have pistachio's you can substitute walnuts. I buy a six ounce bag of pre-shelled pistachio kernels and add about 2/3 to the cake and 1/3 on top of the frosting. You can use a hand held or a stand mixer for this recipe.
Ingredients (12 servings)
Cake
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup canola oil
4 ounces roasted, salted pistachio kernels, chopped
Frosting
1 cup cold heavy whipping cream
3/4 cup cold whole milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners' sugar
2 ounces roasted, salted pistachio kernels, chopped
Pan
I typically use a 10 inch tube pan, as I am here, which is really just an insert into my spring form pan. You can also use a Bundt pan or oblong (approx. 12 x 8 inch) baking pan.
Instructions
Preheat oven to 350F degrees. Prepare the pan by spraying with food release (i.e., Pam) or by greasing and flouring it. There is no need for flour if you use food release spray.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, soda and oil. With an electric mixer, beat to combine on low speed for 30 seconds. Increase to medium for 2 minutes more. Stir in the chopped nuts.
Pour into your prepared pan and bake 40-45 minutes or until a pick inserted in the center comes out clean. Do not overbake. Cool on a trivet or wire rack in the pan for 10 minutes. Carefully remove from the pan and continue to cool on the rack until room temperature, about an hour.
In a large mixer bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form, about 3-5 minutes. Place four wide strips of wax or parchment paper along the edges of your cake plate, to keep it clean during frosting. Place the cake in the center. Spread the frosting on the cake. If using a tube or Bundt pan, frost the inside of the tube as well. Sprinkle with chopped nuts. Remove the protective paper by carefully pulling it out from under the cake. Refrigerate for a minimum of 2 hours. Remove from refrigerator and let it sit on the counter 1-2 hours to warm slightly before serving. Cover any unused portion in a container or with plastic wrap and replace in refrigerator for storage.
It really is a simple cake to make as it uses cake and pudding mixes. So if you are in a hurry, this a good cake to make. If you don't have pistachio's you can substitute walnuts. I buy a six ounce bag of pre-shelled pistachio kernels and add about 2/3 to the cake and 1/3 on top of the frosting. You can use a hand held or a stand mixer for this recipe.
Ingredients (12 servings)
Cake
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup canola oil
4 ounces roasted, salted pistachio kernels, chopped
Frosting
1 cup cold heavy whipping cream
3/4 cup cold whole milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners' sugar
2 ounces roasted, salted pistachio kernels, chopped
Pan
I typically use a 10 inch tube pan, as I am here, which is really just an insert into my spring form pan. You can also use a Bundt pan or oblong (approx. 12 x 8 inch) baking pan.
Instructions
Preheat oven to 350F degrees. Prepare the pan by spraying with food release (i.e., Pam) or by greasing and flouring it. There is no need for flour if you use food release spray.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, soda and oil. With an electric mixer, beat to combine on low speed for 30 seconds. Increase to medium for 2 minutes more. Stir in the chopped nuts.
Pour into your prepared pan and bake 40-45 minutes or until a pick inserted in the center comes out clean. Do not overbake. Cool on a trivet or wire rack in the pan for 10 minutes. Carefully remove from the pan and continue to cool on the rack until room temperature, about an hour.
In a large mixer bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form, about 3-5 minutes. Place four wide strips of wax or parchment paper along the edges of your cake plate, to keep it clean during frosting. Place the cake in the center. Spread the frosting on the cake. If using a tube or Bundt pan, frost the inside of the tube as well. Sprinkle with chopped nuts. Remove the protective paper by carefully pulling it out from under the cake. Refrigerate for a minimum of 2 hours. Remove from refrigerator and let it sit on the counter 1-2 hours to warm slightly before serving. Cover any unused portion in a container or with plastic wrap and replace in refrigerator for storage.
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