Watergate Vanilla-Orange Cake
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
Makes 12 to 15 servings

3 eggs
3/4 cup vegetable oil
1 cup mandarin oranges; drain and reserve juice
1 pk yellow or white cake mix

FROSTING
3 oz instant vanilla pudding mix
8 oz frozen non-dairy topping
20 oz crushed pineapple; drained

GARNISH
1/2 cup coconut
1/2 cup chopped nuts

Beat the eggs, oil and reserved juice of the oranges together. Add cake mix and beat 3 minutes. Fold in oranges.

Grease two 9-inch layer cake pans or a 9-by-13-inch baking pan. Dust with flour and bake according to package directions or until a toothpick inserted in the center comes out clean. Cool.

FROSTING:
Mix together the pudding mix and thawed whipped topping. fold in drained pineapple. Spread on cooled cake. Sprinkle with coconut and chopped nuts.