WATERGATE CAKE WITH COVER-UP ICING

I recently inherited a box of my grandmas recipes that she had either written or clipped from magazines and newspapers her whole life.  I found this one and got a little chuckle from it.  Its a recipe of an era we are all remember.
The ingredients also show that in those times the half baked method was very popular.
If anyone makes this, drop me a comment and let me know what you think.  I copied this recipe verbatim and was written by Nels Wenman of Sun City

WATERGATE CAKE WITH COVER-UP ICING

1(18 1/2-ounce) package white cake mix
1 (3 1/2-ounce) package instant pistachio pudding mix
3 egg, unbeaten
3/4 cup oil
1 C lemon-lime carbonated beverage
Cover-Up Icing
3/4 C shredded coconut
1 C finely chopped pecans

Combine cake mix, pudding mix, eggs, oil and lemon-lime in a bowl.  Beat until well-blended.  Pour into a greased and floured 13x9-inch apn and bake at 350 degrees 45 minutes.  Cool.  Spread with Cover-Up Icing and sprinkle with coconut and pecans

COVER-UP ICING

2 (1 1/2-ounce) envelopes nondairy whipped topping mix
1 1/2 C milk
1 (3 1/2-ounce) package instant pistachio pudding mix

Beat whipped topping mix, milk and pudding mix together until smooth and thick.