I am so proud to be an American as I watch our athletes compete in the Rio Olympics. Not only are they winning a lot of medals, they are doing it with class. The entire team of competitors is in a class all their own. They have worked so hard to be where they are and again I say I am very proud to have such representation for our country. Momma Said, “Hard work and perseverance will take you to the top.”
I have been watching the swimming, volleyball and gymnastics. I was so proud to watch our teams get the gold. I always get misty when I hear the National Anthem, I love it so much. As I write this, the women’s volley ball is not over yet but I have high hopes that they will win their gold also. Michael Phelps is making history every time he swims and Simone Biles is Super Woman.
I was watching the Today show when they unveiled the new Wheaties cereal box with the picture of the “Final Five.” That is a great accomplishment for them. To have worked your whole life and have it culminate at this level is fantastic. They still have a lot of competitions ahead of them at this point but I wish them all the best of luck.
I love to hear the stories from the athletes of when they were children and dreamed of winning the gold. Momma Said, “To have that kind of determination when you are only seven or eight years old should be an inspiration to us all.” To bring the world together in these Olympics games is something I wish we could do everyday all over the world. That would be the ultimate gold medal.
Peanut Butter Fudge Cake
Ingredients
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter
For the icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
Place butter in a medium saucepan. Melt over medium heat.
Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
Transfer batter to prepared pan and spread evenly.
Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
