WATERGATE CAKE

2 1/2 cups Self-Rising Flour

2 cups Sugar

2 sticks Butter softened

1 3.4 oz. pkg. instant Pistachio Jell-O pudding...

1 cups Buttermilk

1 tbsp. Almond Extract

1/2 cup Ground Pistachios

4 Eggs, separated

 

Cream the butter, sugar, and Jell-O until fluffy.

 

Beat in the egg yolks on at a time until well incorporated.

 

 Alternately add the flour and milk, ending with the flour.

 

 Mix in the almond extract. Stir in ground pistachios.

 

 In a separate bowl whip the egg whites until stiff.

 

 Fold whites into batter.

 

Pour into a greased9x13 cake pans.

 

 Bake at 350 for 20 minutes.

 

 Allow to cool completely before icing.

ICING

2 3.4oz, instant pistachio jello pudding

2 cups cool whip thawed

2 cups milk

In a mixing bowl whisk milk and pudding together until thick.

 

 Fold in cool whip and mix well.

 

Spread on cooled cake.

 

You can top with chopped pistachios.