My Grandmother had a friend who always made her son this special cake on his birthday. So, she renamed it after her son, Richard. My mother passed this recipe on to me. It is easy and very elegant. I started making it when my oldest son was 2 years old.
My son was hmmm quite active. A precious and beautiful baby who turned into a human world wind. There was never a dull second. He was bright, inquisitive and always on the move. Every cupboard, drawer and even yes, the oven had a latch, lock, or hook! Keeping this adorable child out of harms way was a huge undertaking and his adventures would fill the pages of a rather large book.
I always made this cake the night before I intended to serve it and this helped it to set. I made two cakes that night, I was so pleased to have this special cake frosted and beautifully placed on my cake plate. I had hours of work ahead so at least a dessert was done.
That evening I took a break and a friend dropped by with her two little girls. The oldest was my son’s friend, Nadine. I kept my eye on him even more closely on these play dates because they: untied shoes and tied all of the laces together, took drawers out of cupboards and hurled them down the stairs, smeared vaseline on tables, chairs and walls, you get the idea. As soon as we discovered one disaster another one was awaiting us. We sat and talked, followed them around the house carrying our little babies and trying to avert the next disaster.
Finally the night came to an end and it had been a rather quiet visit for a change. As they were gathering their things ready to leave, my oldest son walked into the family room looking very pleased. He held 2 plates one in each hand.
He was grinning and beaming. I looked at huge blobs of white neatly plopped on each plate. It seemed like other bits of yellow stuck out here and there. He handed one to Nadine and smiled, setting his plate down to retrieve the forks from his overalls. It then dawned on me this was my beautiful cake. I ran to the refrigerator to find huge chunks hacked out of my perfect cake.
I couldn’t be upset as he stood by the fridge door, angelic face, questioning. What mommy what happened! Luckily I had a second cake!
Here is my son the accountant, then and now!
1 yellow cake mix
1/2 cup vegetable oil
1 can mandarin oranges
1- 16 ounce whipped topping
1 large can crushed pineapple
1 small package instant vanilla pudding (not prepared)
Preheat oven to 350 degrees
Grease and lightly flour 2 round cake pans
Mix cake mix, oil and eggs, add mandarin oranges and mix well.
Pour into two pans.
Bake 25- 30 minutes or until done.
Let cool and then turn out onto wax paper.
Mix filling ingredients in a bowl with a spoon not a mixer.
Refrigerate to set.
You can use the two layers and frost or slice each in two.
Put one layer on cake plate, put filling and spread out, add each layer.
Frost with filling and refrigerate. Serve and yumm