Photo: David Holifield
Watergate Cake II
12 ingredients
9 x 13 inch cake
openrecipes
"White cake with pistachio pudding, coconut and pecans topped with pistachio icing."
Estimated Nutrition (whole recipe, rough)
1010
Calories
26g
Protein
90g
Fat
35g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 3 eggs
- 3/4 cup vegetable oil
- 1 cup lemon-lime flavored carbonated beverage
- 1 (3 ounce) package instant pistachio pudding mix
- 3/4 cup flaked coconut
- 3/4 cup chopped pecans
- 2 (1.3 ounce) envelopes whipped topping mix
- 1 1/2 cups milk
- 1 (3 ounce) package instant pistachio pudding mix
- 3/4 cup chopped walnuts
- 3/4 cup flaked coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes