Ingredients
FOR THE CAKE:
1 box (18.25oz) Duncan Hines white cake mix
1 cup Wesson oil
1 pkg (3oz) Jell-o instant pistachio pudding
1 cup Great Value lemon lime soda
3 Eggland’s eggs
1/2 cup chopped Fisher pecans
1/2 cup Great Value sweetened, shredded coconut
FOR THE FROSTING
2 (3oz) envelopes Dream Whip
1 1/2 cups Borden milk
1 pkg (3oz) Jell-o instant pistachio pudding
1/2 cup chopped Fisher pecans
1/2 cup Great Value sweetened, shredded coconut
Instructions
In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and soda. Fold in chopped pecans and coconut. Pour into greased & floured 9inch round baking pans and bake in a 350-degree oven for 35-40 minutes. Cool completely on wire rack.
To frost, whip dream whip & milk until peaks. Gradually add the pudding & beat until light & fluffy, about two minutes. Spread on first layer of cake. Top with second cake layer and cover cake completely in frosting.
Press pecans and coconut into cake and refrigerate two hours or more.
From: http://tasteerecipe.com/2017/12/13/richard-nixons-fave-dessert-watergate-cake
