Coping

I have shared with you before that I live with Rheumatoid Arthritis.  Finding ways to cope is a daily challenge.  Coping can make you stronger.  I have had to realize that I can decide how to LIVE with RA.  I know that I have to be kinder to myself.  My family does not do as much we used to.  There are days when I can do nothing but sleep all day, giving my body a chance to recover from a flare.  I make an attempt to do as much as I can.  I do feel like a burden to friends and family.   RA has made it difficult to go out with friends as much due to my limitations.  I am slow and at times have to go in a wheelchair.  But I have made a new decision, I have made the choice to begin inviting friends to my house.  I have enjoyed some wonderful lunches and dinners with friends at my house. This creates a much more cozy environment and I do love cooking.  Food, the sharing of it, preparing something for someonehas always been and expression of love to me. I learned this from watching my Mother.  If ever anyone was ill, she would prepare a meal for them.  If there was a death, a birth, Mom would bake bread or a cake to take. Christmas time, friends received homemade breads, pies or cakes.  My Mom is an amazing cook, so everyone looked forward to these gifts.  At Thanksgiving dinners, Mom made everything imaginable, herself.  It was all oh so good!  Birthdays brought homemade cakes.  Nothing store bought for her family.  She mixed in love and we all could taste it!  It truly does taste so much better.


One cake I remember so fondly from my childhood was Mom's sheetcake.  It seems as if she always had one on hand.  It was also a regular at any potluck.  I recently decided I would make it for my family...a hit!  They loved it too. 


I wanted to share this cake with you here:

Mom's Sheetcake


Preheat oven to 375; Coat a 15x10 pan with cooking spray


1 cup butter or margarine
1 cup water
4 tbs cocoa powder
2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1/2 cup sour cream
1 tsp baking soda
2 eggs




Place flour, sugar and salt in a mixing bowl.  Melt together the butter and water, whisk in the cocoa powder.  Heat until boiling.  Remove from heat and mix in the cocoa mixture with the flour mixture.  Add in the sour cream until mixed well.  Add the baking soda and eggs and mix well.  Pour into the prepared pan and place in the oven for 20 minutes. 


When the cake has about five minutes to go, begin to prepare the frosting.


1/2 cup butter or margarine
6 tbs milk
4 tbs cocoa powder
1 box powdered sugar
1 tsp vanilla extract


Melt butter in saucepan, add milk.  Whisk in the cocoa.  Heat until bubbly.  Remove from heat and stir the powdered sugar and vanilla.  If a few lumps of sugar remain...all the better.  Some like to add nuts.  Since my family does not like nuts I do not add them. 


While the cake is still warm, pour the frosting on to the cake. 


It is great while still warm.  It also taste good leftover. 


I hope you enjoy!


One friend came to lunch and I served this cake for a desert.  She said, "This reminds me of growing up."  "Me too!"  I said. 


Showers of Blessings!