But sometimes, when I’m at my sister Joan and brother-in-law Tommy’s house, I sneak into her recipe files. This is so I can lay hands on how to make something she just cooked, or some dish I remembered – like her baked beans, or creamed corn casserole. Yum!
Joan doesn’t cook as much as she used to, but when in her prime, she really knew how to sling the hash. And most of the recipes I’ve stolen from her stash are fool-proof — the only kind I can operate with.
If you don’t know it already, I can tell you that it is a most heavenly cake, and the only one I’ve made in the past forty years since I got the recipe. And the most important thing about it is that even when the cake falls, you can dress it up with the delicious topping and everybody will eat it anyway.
AUNT JOAN’S WATERGATE CAKE RECIPE
1 (3 ounce) package instant pistachio pudding mix
1 9 (or 13) oz. Cool Whip, thawed
1 (or a little more) cup cold milk
A few more chopped pecans
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
3. After cake has cooled, mix until thick, 1 box pistachio pudding, and 1 cup milk. Fold in Cool Whip whipped topping. Chill. Invert cake from pan and then ice cooled cake with chilled frosting. (Optional) sprinkle additional pecans on top.
So there you go. Live a little. Thank you, Joan. Ahhhhh!