There are a number of explanations as to why this cake is called 'Watergate Cake', but according to Kraft Kitchens, when the recipe for Pistachio Pineapple Delight Salad was sent out, a Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column. The Watergate Cake took on the same name because it had "coverup" icing.

Watergate Cake

1 (18.25-ounce) package white cake mix
1 (3.5-ounce) package instant pistachio pudding mix
3 large eggs
1 cup vegetable oil
1/2 cup chopped walnuts
1 cup club soda

1. Preheat oven to temperature suggested on cake mix box.
2. Blend together cake mix and instant pistachio pudding mix. Add eggs, vegetable oil, chopped walnuts, and club soda. Mix until blended, then beat for 4 minutes at medium speed.
3. Pour the batter into the greased and floured 9 x 9-inch square pan and bake for 45 to 50 minutes. Cool for 20 minutes then turn out onto a serving plate.

Makes 12 servings.