Watergate Cake and Cover-up Icing / by Joyce Brown

This is such a delicious and fun cake. It is an old recipe that I updated and made my own. I made one for a church function and several of the young people didn’t know about Watergate. Here’s a quick history lesson. Watergate was a major political scandal in the early 1970’s when Richard Nixon was president. It was after a break-in by five men at the Democratic National Committee headquarters at the Watergate office complex. It was much more complicated, but we are talking cooking here. The cake was called this because it was hard to figure out what was in it. It has a beautiful light green color, but surprisingly it doesn’t taste like mint.

Watergate Cake with Cover-up Icing


15.25 oz. white cake mix

¾ cup canola oil

5 large eggs whites

1 cup club soda

3.25 oz. pistachio instant pudding

½ cup chopped pecans

½ cup cocoanut

Lightly grease and flour a 9”x13” baking dish.

Pre-heat oven to 350 degrees

In a large mixing bowl, combine first five ingredients and beat with an electric mixer for two full minutes. Fold pecans and cocoanut into batter. Pour batter into prepare pan. Bake in pre-heated oven for 30-35 minutes until top springs back when lightly touched. Remove from oven and cool completely on rack. When cooled, prepare topping. Before turning the oven off, toast 1 cup cocoanut for the topping.  This will take less than 10 minutes. Watch it closely.


2 envelopes dry whipped topping mix

1 ½ cups whole milk

3.25 oz. pistachio instant pudding

1 cup toasted cocoanut 

½ cup chopped pecans

In a medium mixing bowl, combine first three ingredients and beat with an electric mixer until fluffy. Spread on cake and sprinkle cocoanut and pecans over top. Chill at least one hour.