I don't know why this cake is called Millinocket Fudge Cake, and when I googled it, the only relevant result I found was from a transcribed copy of this exact recipe, which is kind of weird. From what I can tell, Millinocket is a city in Maine and that's it. It's not particularly known for its cakes, it's definitely not known for THIS cake, and there's no other results on the whole internet.
I don't know why this is the case, because this cake is so good.
Let's back up a second. We all know how much I love cake, and how indifferent (at best) Judson is to it. But when you're facing down your second week of temperatures that don't crest the freezing point, the ground is covered in week-old slush mud that just won't quit and you're spending half of your waking hours either bundling up the dog to go for a walk or drying her off when you come in from a walk... there are few things you need more than cake. An easy, chocolate-fudgey cake with sprinkles that doesn't require fancy frosting techniques or multiple layers or a separate recipe for filling. Just a square chocolate cake with the plushest crumb and the fudgiest frosting (almost a glaze, really). A cake that is light and airy on the first day but settles, on the second day, into a chocolate-fudge wonder with a dense, brownie-like top. THAT is what you need to get you through January.
So that's what I made. Millinocket or not, this cake is amazing. The frosting almost pours onto the cake, so you don't need to deal with a lot of decorating faff, and it makes the whole process of getting from ingredients to cake to your mouth that much faster. (Seriously, I think from start to snacking this took 45 minutes, excluding cooking time).
The best thing about this cake is... well, it's probably the frosting, to be honest. But the other best thing about it is that it's super simple but still pretty enough to serve to company or take to a party (or to work, if you can be bothered to share). It's the perfect thing to whip up after work to take to a party that same night, and no one else has to know how easy it is.
Preheat oven to 175C/350F and line a 9” square pan with paper on the bottom.
Melt the chocolate and set aside.
Sift together flour, cream of tartar, baking soda and salt, then set aside.
Cream butter and sugar until very light and fluffy.
Add eggs and vanilla and beat until light.
Blend in cooled chocolate on low speed until mixture is uniform.
Add sifted dry ingredients alternately with milk, beating until smooth.
Stir in boiling water, which will make mixture VERY thin.
Pour into prepared pan and bake 50-60 minutes, until a pick inserted in the middle comes out clean.
Allow to cool to room temperature (or nearly) and frost.
Sift powdered sugar, cocoa and salt together.
Heat evaporated milk until warm and add butter to evaporated milk.
Stir once or twice so butter softens slightly.
Add evaporated milk mixture and vanilla to powdered sugar mixture.
Beat with electric mixer until smooth, room temperature and fluffy.
Pour over cooled cake and add sprinkles immediately if desired.
Serves 12, generously.
2 oz dark chocolate, melted and cooled slightly
1 ¾ c (210g) flour
1 ½ tsp cream of tartar
1 tsp baking soda
¾ tsp salt
½ c (114g) butter, softened
1 ½ c (300g) sugar
1 tsp vanilla
½ c (4oz) milk
¾ c (6oz) boiling water
2 c (250g) powdered sugar
¼ c (25g) cocoa
1/8 tsp salt
¼ c (2oz) evaporated milk
2 tbsp (29g) butter
1 tsp vanilla