Jackson Free Press

My mother was one of the best cooks in the world. On any given day, she could make a meal fit for a king. Mother had her own natural rhythm, her own unique swag. She would sing the hymns and praise God while simultaneously cooking for 15 people, me included.

I loved my mother's cooking so much that I would hang on her apron string and watch her every move. She was truly an artist. She could craft up recipes that could raise the dead. I would rhythmically pat my foot under the table as I ate her cooking. I would often use these and other gestures to show my appreciation and affection for her hard work and dedication to the art of making us happy.

I remember one Sunday night I came home late and saw a four-layer chocolate cake sitting on the kitchen table. Mother was up, as usual. (She would not sleep until the last of her children were safe at home.) I asked her if this cake was for a special occasion, and she said no. She was always reading my mind, so she told me that I could have a piece but to save some for the other children.

Well, since I was the oldest in the house at that time, I felt special.

Mother's Chocolate Cake Recipe

4 9-inch cake pans
Cooking spray
4 cups sugar
3-1/2 cups all-purpose flour
1-1/2 cups cocoa powder
3 teaspoons baking powder
3 teaspoons baking soda
2 teaspoons salt
4 eggs
1 cup evaporated milk mixed with 1 cup water
1 cup vegetable oil
4 teaspoons vanilla extract
2 cups boiling water

Frosting
2 sticks butter completely melted
1 cup cocoa powder
6 cups powdered sugar
2/3 cup milk
2 teaspoons vanilla extract

Grease and flour the cake pans, or spray them with cooking spray. Pre-heat oven to 350 degrees. Mix sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, evaporated milk, vegetable oil and vanilla extract, and beat on medium speed for four minutes. Stir in boiling water to make a thin batter. Pour into pans. Bake for 30 to 35 minutes or until cake springs back upon touching it in the middle or when a toothpick inserted in the center comes out clean. Let cool for about 10 minutes, and turn out onto waxed paper. Cool completely.

To make the frosting, stir in cocoa with melted butter. Add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.