My grandmother used to make this and it is very nostalgic for me.



Watergate Cake:

1 (18.25 ounce) package white cake mix  

1 (3.5 ounce) packages instant pistachio pudding mix

3 eggs 

3/4 cup ghee 

1 cup lemon-lime flavored carbonated beverage 

1 cup finely chopped pecans


Directions: Combine ingredient is a bowl of an electric mixer.  Beat until light and fluffy. Pour into a greased 13x9x2 pan. Bake at 350 degrees for 45 minutes. Cool and then ice



Coverup Buttercream Icing:

I don't want to use the nondairy whipped topping. So Instead, here is a recipe for Pistachio buttercream frosting1/2 cup (1 stick) salted butter 

1/4 cup cold milk 

1 package instant pistachio pudding mix 

1 cup powdered sugar 

1/2 teaspoon vanilla 

1/2 cup chopped pecans

Directions: Mix the milk and pudding mix together until the mix is dissolved. Add to butter and vanilla and whip in a bowl of an electric mixer. Slowly add in powdered sugar until fully blended and frosting is of a spreading consistency. (You can add more or less powdered sugar to get the right consistency)  Sprinkle with pecans.