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Watergate Cake with Cover Up Frosting

This is a 1970s cake popular when the Watergate scandal was taking

1 (18 1/4 ounce) box plain white cake mix
1 (3.4 ounce) box instant pistachio pudding mix
1 cup vegetable oil
1 cup ginger ale
3 large eggs

Place a rack in the center of the oven and preheat the oven to 350
degrees F. Lightly mist a 13 x 9-inch pan with vegetable oil, then
dust with flour. Shake out the excess flour. Set the pan aside.

Place cake mix, pudding mix, oil, ginger ale and eggs into a large
mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look well
blended. Pour the batter into the prepared pan, smoothing the top
with the rubber spatula. Place the pan in the oven. Bake the cake
until it springs back when lightly pressed with your finger, 35 to 40
minutes. Remove the pan from the oven and place it on a wire rack to
cool completely, 30 minutes more.

Meanwhile, prepare Cover-Up Frosting.
Cover-Up Frosting
1 (3.4 ounce) box instant pistachio pudding mix
1 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed

Whisk pudding mix and milk together in a large mixing bowl. It should
thicken up but not set, from 2 to 3 minutes. Gently fold in whipped
topping. Spread the top with frosting. You can sprinkle toasted nuts
over the top, if desired. Store, covered, in the refrigerator.

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