Nancy Wilson was a singer who had a long career that started in the 1950s. She had a huge catalog of songs from her over 70 albums which includes the songs “(You Don’t Know) How Glad I Am”, “Tell Me the Truth” and “Guess Who I Saw Today” Though most known for her singing, she did act as well as appearing on many popular tv shows between the 1960s through to early 2000s such as I Spy, Hawaii 5-0, Moesha and The Parkers. Among the many awards and honors that she was giving throughout her life was three Grammy awards as well as being inducted into the International Civil Rights Walk of Fame for her part in the Civil Rights Movement.
This is her recipe for sour cream fudge cake found in the 1969 Mike Douglas Cookbook. Nancy Wilson knew her music and obviously her cake recipes as well! This is a ridiculously easy cake to make that I am pretty confident that you have almost all the ingredients in your kitchen already. The end result is a dense yet moist cake. Though the final result is not a deep chocolate flavor so if that is what you want then I would add another square of the baking chocolate when melting the butter. This is definitely one recipe I would urge you to try.
Nancy Wilson's Sour Cream Fudge Cake
A delicious cake from the singer Nancy Wilson.
Ingredients
- 1/2 cup butter (1 stick)
- 2 squares unsweetened baker’s chocolate
- 1 cup sour cream
- 1 tsp vanilla
- 1/4 cup water
- 2 eggs, well beaten
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- Optional: confectioners sugar for dusting and whipped cream and fresh fruit for serving
Directions
- Preheat the oven to 350 degree and well grease a bundt or tube pan.
- In a saucepan, melt together the butter and chocolate over medium heat while stirring constantly.
- Once the butter and chocolate is melted take off the heat and whisk in the sour cream, vanilla and water. Then mix in the eggs and set aside.
- In a large mixing bowl, sift together the flour, sugar, baking soda and salt.
- Combine together the liquid ingredients with the sifted dry ingredients and mix until incorporated.
- Pour in the bundt or tube pan.
- Bake for 50 to 55 minutes.
- When it is cool enough to handle turn the cake out onto a serving dish and dust with confectioners sugar. Slice and serve with whipped cream and fruit if desired!
Quaint Cooking 
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