Watergate Cake!

 

When I have posted the recipe for Watergate Salad ,   I have been asked by several people for the recipe for this yummy Watergate Cake!   I vaguely remembered this cake, but it wasn't something we made all that much for some reason.  

So I went on a search for a good recipe for Watergate Cake.   There is not all that much out there, even in my oldest church cookbooks.  What I did find, I sort of combined to come up with this recipe and the results got rave reviews from the family and friends who taste tested it!  

This is a great cake for the Christmas holidays with it's pretty light green color.  I garnished with maraschino cherries to add some red!   It would be equally pretty for St. Patrick's Day or Easter also! 

Here is what you'll need: 

1 (15.25 oz.) white cake mix

3 large eggs

2 (3 oz.) boxes instant pistachio pudding, divided

1 cup vegetable oil

1 cup Sprite or 7-Up

2 tsp. vanilla, divided

1 cup chopped pecans, divided

1 (8 oz.) carton frozen whipped topping, thawed

1 cup milk

Maraschino cherries for garnish (optional)

Preheat oven to 350 degrees.  

Spray a 9"x13" baking pan with nonstick baking spray. 

In a mixing bowl, mix the cake mix, eggs, 1 package of the pudding mix,  the oil, the Sprite or 7-Up, and 1 tsp. of vanilla.   Beat for 1 to 2 minutes.   Fold in /1/2 of the pecans.  

Pour into the 9"x13" baking pan.  Bake in a 350 degree oven for 35 to 40 minutes or until a pick inserted in the middle comes out clean! 

Allow to cool before frosting!

Mix the other pudding mix and 1 cup cold milk in a bowl.  Beat until it starts to thicken.  Add 1 tsp. vanilla.  Fold in the whipped cream until blended.  Spread evenly on the cooled cake. 

Sprinkle with the other 1/2 cup of chopped pecans.  I garnished with maraschino cherries, which is pretty for Christmas!   Refrigerate until ready to serve!

Nana's Chewy Blondies!

The Blondie is sort of the brownie's less popular cousin.  However, I am not really sure why, because I love a good Blondie.  I guess it's the whole chocolate factor and how much most people really love chocolate. I am one of those people, but you can't eat chocolate for everything...can you?  Well, you could, but it gets sort of predictable.   This Blondie recipe is my mother's that she has been making for many years.  It's just very basic and easy and the thing I like about it is that you usually have all of these ingredients on hand.  

Now if you look on Pinterest or on other food blogs, they have done just about everything to the poor little Blondie to dress her up and make her more exotic and fun and interesting.  There are M&M Blondie's, butterscotch Blondie's, Blondie's with caramel drizzled on them, Blondie's with white chocolate chips, and macadamia nuts.  There was even a Blondie with dark roots, which was a Blondie with chocolate on the bottom...lol.  Wasn't that just clever?  This is just a plain little Blondie and I think it's good enough as is with it's 1 cup of nuts, but feel free to add in whatever you like...white chocolate chips, dark roots, fancy schmancy nuts that cost a fortune, caramel drizzle...heck I think I might make some for Valentine's Day with those pink and red M&M's myself. 

Here is what you will need for the basic Blondie:

1/2 cup butter, melted (1 stick)
2 cups light brown sugar, packed
2 eggs
1 1/2 cups self rising flour
1 tsp. vanilla
1 cup coarsely chopped nuts (walnuts or pecans are good)


Melt butter over low heat or in microwave.  Mix in the brown sugar.  Stir well.  Add in the eggs.  Gradually stir in the flour. Now add the vanilla and nuts.  Don't use an electric mixer, just a spoon.  

Spread in a 9"x9" pan that has been sprayed with nonstick baking spray for 30 to 35 minutes in a 350 degree oven.
If you want thinner, chewier Blondie's, spread in a 9"x13" pan and bake for 20 to 25 minutes in a 350 degree oven.

Nana's Chewy Blondie's!