Mrs. Edward Z. Watson “disclaim[ed] any fame as a cook,” said a profile in the Afro-American in 1958. The article described the vivacious teacher, seamstress, and mother of two as a “party girl,” who “not only adore[d] going to parties but [was] not adverse to giving them either!”
They shared her cake recipe using “many of the newest methods,” including a MixMaster mixer. The title of the feature was “Mrs. Edward Watson makes the highest cake you’ve ever seen.”
The light and fluffy cake could be served a variety of ways. “For the chocolate frosting I use the recipe right on the Hershey can,” Watson declared. She also confessed to using ready-mix caramel icing. But Bernice Watson’s cake is no lazy feat. With egg whites beaten separately and folded into the batter, plus a seven-minute icing made over a double boiler, the cake requires plenty of attention and generates a fair amount of dirty dishes.
I just had to make it – particularly the coconut variation, which Watson would flavor with “lemon or almond” flavoring. (I used the latter.) I couldn’t find the canned style of coconut that she preferred, and I’m not skilled at cooked icings, but the recipe did indeed turn out a tall, light delightful cake.
“Sometimes I scarcely think it’s worthwhile. A big beautiful cake now. A few hours, no cake at all,” Watson sighed in 1958.
She was born Bernice Calverta Francis in Philadelphia in 1922, the granddaughter of a Sharp Street Methodist reverend, McHenry Jeremiah Naylor. After attending high school in Baltimore, and Coppin State Teacher’s College, she went into teaching at Baltimore City schools.
Along the way, she married fellow teacher Edward Z. Watson, who would serve a full career at BCPS as a teacher and later as an administrator.
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