Watergate Cake with Cover Up Frosting

cake
1 white cake mix
3/4 cup oil
3 eggs
1 cup lemon-lime soda
1 3 oz. package pistachio instant pudding
1 cup walnuts, chopped
1/2 cup shredded coconut

How to make it :


Preheat oven to 350 degrees.  In a large mixing bowl, add cake mix, oil, eggs, soda, and pudding.  With an electric mixer mix on low until combined and increase to medium speed and mix for two minutes.  Stir in in walnuts and coconut.
Original directions say to pour into a greased and floured 9x13 pan, but I am dividing the batter evenly into two 8" round greased and floured cake pans.
Bake according to baking directions on cake mix box.  Allow to cool completely before frosting.
If you are going to remove cake(s) from pan, allow the cake to cool for about 10 minutes on a cooling rack and invert the cake onto the cooling rack to finish cooling completely (otherwise cake will stick in pan).

Cover Up Frosting

2 envelopes Dream Whip topping (3 oz. each)
1 3 oz. package pistachio instant pudding
1 1/2 cups milk
1/2 cup shredded coconut
2/3 cup walnuts, chopped

Combine topping with milk in a large mixing bowl.  Beat with a mixer on high until thick.  Spread onto cooled cake and sprinkle with coconut and nuts.
This cake needs to be refrigerated.