1 cup brown sugar
1 cup all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1 egg, beaten
1 teaspoon baking powder
1 teaspoon vanilla extract
2/3 cup milk
1 teaspoon orange extract
1 cup chopped walnuts
1 (3.5 ounce) package instant chocolate pudding mix
1 cup evaporated milk
1 teaspoon vanilla extract
1 cup chocolate syrup
1/4 cup packed light brown sugar
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch pan with parchment paper.
In a medium bowl, mix brown sugar, flour, white sugar, butter, egg, baking powder, and vanilla. Stir well.
In another medium bowl, mix brown sugar, flour mixture, milk, orange extract, walnuts, chocolate syrup, and evaporated milk. Mix well. Make a well in the center of this mixture and pour into the prepared pan.
Bake in preheated oven for 40 minutes, or until lightly browned. Allow to cool completely. Pour whipped topping over the cake while still warm.
Transfer wings to a large bowl. Arrange 1 sheet of parchment paper horizontally on the center of the loaf. Roll the wings into 6 wedges, each of which will be about 1/4 inch thick. Spread wings on top of parchment, and seam side down. Cut the remaining 2/3 cup of parchment around the edges of the loaf to form a triangle. Place the parchment over the wings and glue edges together.
Bake for 20 minutes in the preheated oven, or until the parchment is golden brown. Cool completely. Spread pudding over the chilled edges of the loaf. Refrigerate several hours before serving.