Read My Latest Blog : Artificials - Easy Fall Decor
I think the most perfect cake for St. Patrick’s Day is the one my mom would bake for my grandmother every year for her birthday, which was on St. Patrick’s Day. Every year on Granny’s birthday, she would get in the car and drive three hours to Salina, Kan. with this beautiful cake that is appropriately green with pistachio pudding in the icing. It has delicious coconut and pecans and is the perfect way to celebrate this green holiday. I always loved the tradition, so this year on Spring Break, I asked my mother if she could do it again for my family, who was visiting her in Arizona. The funniest part of this cake is that I remember asking Granny, “Why is it called Watergate Cake?” And she would always answer, “Cuz it’s full of nuts!!!”
1 White cake mix
3 Large eggs
2 Packages (3 oz.) instant pistachio pudding (divided)
1 c. Vegetable oil
1 c. 7-Up
1 c. Chopped pecans
1 c. Flaked coconut
2 Envelopes Dream Whip dry whipped topping mix
1 1/4 c. Cold milk
My Irish grandmother, whose birthday was on St. Patrick’s Day. I always knew her with white hair, so I love seeing her red hair in this picture at her western Kansas home.
Heat oven to 350 degrees. Grease and flour a 9 x 13 baking pan.
Empty the white cake mix into large mixing bowl with the eggs. ,, 1 package of the pudding mix, 1 cup of the vegetable oil, and the 7-Up. With an electric mix on low, combine the ingredients. Increase the speed to medium and beat for 1-2 minters. Fold in 1/2 cup of chopped pecans and 1/2 cup of coconut until well blended.
Spoon the batter in the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a rack.
When the cake has cooled completely, prepare the frosting. Combine the two envelopes of Dream Whip with the milk and pudding; beat with an electric mixer until soft peaks form. Add the remaining package of dry pistachio pudding mix and continue beating until well blended. Fold in the remaining 1/2 cup of chopped pecans. Spread then frosting over the cooled cake.
Put the coconut in a ry skillet over medium heat. Cook, stirring constantly, until the coconut is well-browned. Remove the coconut to a plate to cool and sprinkle it over the frosting.
Store the leftover cake in the refrigerator for approximately 4-6 days.