CWS4322
Chef Extraordinaire
I do recall my grandma using graham flour (and have recipes that use graham flour), but never millet flour. These recipes are from the '20s, '30s, '40s (she was married in 1919, so I suspect she wrote down recipes when she was first married, and then stopped). I don't know how available millet flour would have been in a remote community of 3000 in Minnesota 18 miles south of the Manitoba border.
I had the same thought--no leavening--but the fudge cake is more like a brownie...but very fudge-like.
I had the same thought--no leavening--but the fudge cake is more like a brownie...but very fudge-like.