2 tablespoons unsweetened cocoa powder
1 1/2 cups milk
1 cup butter
1/2 cup brown sugar
1 pound cream cheese
1 1/2 tablespoons lemon extract
1 (8 ounce) can frozen orange juice concentrate, thawed
1 1/2 cups sweetened condensed milk
1 (3 ounce) package instant vanilla pudding mix
In a medium bowl, mix cocoa, milk, butter, brown sugar and lemon extract. Mix until smooth, then set aside 1/2 cup for later use.
Lightly grease a 9x13 inch pan.
Place cake mixture and orange juice in pan with trailing ends to form a puddle. Pour orange mixture over the cream cheese layer in pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until puffed and golden brown. Cool completely.