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Tuesday, March 19, 2013

Moist Bundt Cake

Recipe Tuesday is here once again.  Since last Sunday was St. Patrick's Day, I think I will post the recipe for the cake I made.  Usually I make the Pistachio Cake that everyone is familiar with.  It is light green in color so it fits in with the green theme of St. Patrick's Day.  Sometimes this cake is called the Watergate Cake because it was created and became popular at the same time as the Nixon Watergate scandal in the 1970's.  Jello had just come up with their new Pistachio pudding and provided the recipe for pistachio-pinapple salad.  It was said that the salad was named watergate salad because the salad was full of bananas, marshmallows and nuts and covered up with fluff, just like the President Richard Nixon administration.  The cake also used the pudding and so the name Watergate Cake stuck.

This year I used a little variation of the original recipe and put it into a bundt pan.  This recipe can be used for any type cake mix and any flavor pudding you think would go together.  This time I used a white cake mix and pistachio pudding, but chocolate cake mix with chocolate pudding or lemon cake mix with lemon pudding and some poppyseeds works just as well.  I love the creme cakes they sell at the grocery store and this cake turns out almost the same.  It is very moist and delicious.

Moist Bundt Cake

1 package of white cake mix (try to buy the cheaper kind without any pudding added)
1 package (3.9 ounces) instant pistachio pudding mix
4 eggs
1 1/4 cups of water (original watergate cake uses lemon-lime soda in place of water)
1/2 cup oil

In a large mixing bowl, combine the cake and pudding mixes, eggs, water and oil.
Beat on low until moistened and then beat for two minutes on medium.

Pour into a greased bundt pan and bake at 350 degrees for 50-60 minutes.
Cool 10 minutes and remove onto a wire rack.

When cooled completely, heat frosting (either canned or homemade) for a few seconds in the microwave and drizzle over the cake.