Watergate Cake
Source: The Food Fare Section Rocky Mountain News, 1986

1 pkg white cake mix
3/4 cup vegetable oil
3 large eggs
1 cup 7-up or club soda
1 1 (3 oz) pistachio instant pudding
1 cup chopped nuts (pecans are the best)
1/2 cup coconut

COVER-UP ICING:
6 oz whipped topping mix (dry) (2 envelopes)
1 1/2 cups milk
1 (3 oz) package pistachio instant pudding
1/2 cup coconut
3/4 cup 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 13x9-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.