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American

Watergate Cake

The retro American pistachio cake — green crumb made with lemon-lime soda and instant pistachio pudding, finished with a fluffy "cover-up" frosting of whipped cream, coconut and pecans. Baked here as one small cake for one.

SnacksLunch & dinner
40 min15 prep · 25 cookEasy868 kcalper serving
Watergate Cake

Method

  1. Heat the oven to 180C/160C fan. Lightly grease a 12 cm round cake tin or a 500 ml mini loaf tin and line the base with baking paper.
  2. In a bowl, whisk 70 g of dry cake mix with 15 g of instant pistachio pudding mix so the powders are evenly blended and there are no lumps.
  3. Add 1 beaten egg, 1 tbsp of vegetable oil and 70 ml of lemon-lime soda. Beat with a whisk or hand mixer on medium for 2 minutes, scraping the bowl once, until the batter is smooth, thickened and pale green. Fold in 10 g of chopped pecans with a spatula.

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Per serving

868kcal
15gprotein
91gcarbs
51gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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