• 1 (18oz/515g) pkg. chocolate cake mix
• 3 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 2 cups cold milk
• 1/4 cup orange juice
• 2 Tbsp orange zest
• 2 (4oz/113g) pkg. instant chocolate pudding
• 1/3 cup granulated sugar
• 3 Tbsp icing sugar

1 Preheat oven to 350°F (180°C).
2 Combine cake mix, eggs, canola oil and water in a large mixing bowl. Beat on medium speed for 2 minutes. Pour into a canola oil sprayed 9 x 13 inch (22 x 33 cm) baking pan.
3 Pour milk and orange juice into a large bowl. Stir in orange zest. Add pudding mix and sugar and whisk mixture until well blended, about 2 minutes. Quickly pour evenly over the cake batter.
4 Place pan on foil-lined baking pan to catch batter which might bubble over the edge of the cake pan. Bake for 55 to 60 minutes or until tester comes out clean.
5 Cool in pan 20 minutes. Mixture will thicken on standing. Spoon pudding cake into dishes and dust with icing sugar or serve with ice cream. Garnish with orange twists.

Source: canolainfo.org