Watergate Cake
From The Food Fare Section Rocky Mountain News September 3, 1986

1 pkg White Cake Mix
3/4 c Vegetable Oil
3 large Eggs
1 c 7-Up Or Club Soda
3 oz Pistachio Instant Pudding (1 Package)
1 c Chopped Nuts (Pecans Are The Best)
1/2 c Coconut

COVER-UP ICING:
6 oz Whipped Topping Mix (Dry) (2 Envelopes)
1 1/2 c Milk
3 oz Pistachio Instant Pudding (1 Package)
1/2 c Coconut
3/4 c Chopped Nuts (Use Pecans If That Is What You Used
In The Cake. Match The Nuts)

Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts.