Hi Amy -- I just saw your post. I do have a cookbook from 1940 with a chapter on chocolate cakes. The recipes would not be from the back of the flour package; the recipes are in a booklet from the Culinary Institute. I did find 2 recipes that call for brown sugar and milk. One calls for about twice as much brown sugar as the other. Not sure if either is what your grandmother is looking for, but hope they are close if not exact. They do sound really good. Please let us know if you try either of them.Devil's Food Cake

3/4 cup boiling water
3 oz. (squares) chocolate
2-1/4 c. sifted cake flour
1-1/2 t. baking soda
3/4 t. baking powder
3/4 t. salt
3/4 c. shortening
1-7/8 c. brown sugar
3 eggs, well beaten
1-1/2 t. vanilla
3/4 c. sour milk

Pour boiling water over chocolate; stir over low heat until smooth and thick; cool. Sift flour, soda, baking powder and salt together. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Blend in chocolate and vanilla. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into greased cake pans and bake in 350 oven for 30 minutes. Makes 3 -- 8" layers. ("Fluffy coconut frosting" is recommended for this cake -- "the final touch of glory.")Chocolate Fudge Cake

2-1/4 c. sifted cake flour
1 t. baking soda
1/2 t. salt
4 oz. (squares) chocolate
1-1/4 c. milk
3/4 c. brown sugar
1 t. vanilla
2/3 c. shortening
1 c. granulated sugar
3 eggs

Sift flour, soda and salt together. Heat chocolate and milk in top of double boiler until chocolate melts. Add brown sugar and beat until smooth. Cool and add vanilla. Cream shortening with granulated sugar until fluffy. Add eggs one at a time, beating thoroughly after each is added. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition. Pour into greased pans and bake in moderate oven (350) for 30-35 minutes. Makes 3 -- 9" layers. Spread with chocolate frosting flavored with mint extract.