Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine
   1 1/2  cups          sugar
   2      teaspoons     pure vanilla extract
   2                    eggs
   2 1/3  cups          all-purpose flour
     3/4  cup           unsweetened cocoa
   1 1/4  teaspoons     ground cinnamon
   1      teaspoon      baking soda
   1 1/2  cups          milk
     1/2  cup           nuts -- chopped
                        ***ORANGE-PINEAPPLE SAUCE***
  15 1/2  ounces        canned crushed pineapple -- undrained
     3/4  cup           fresh orange juice
     1/2  cup           sugar
   1 1/2  tablespoons   cornstarch

Preparation:

1. Cream together butter, sugar and vanilla in large bowl; add eggs and blend well. 2. Combine flour, cocoa, cinnamon and baking soda; add alternately with milk to creamed mixture. Stir in nuts. 3. Pour mixture into well-greased, sugared 2-quart heatproof mold. 4. Grease piece of foil and place, greased-side down, across mold; fold down edges of foil around outer rim and tie securely with string. 5. Place a rack in large kettle or saucepan; pour water into kettle to top of rack and bring to a boil. 6. Place mold on rack; cover kettle and steam pudding over simmering water about 2 1/4 hours, or until cake tester inserted in center comes out clean. (Additional water may be needed.) 7. Remove from heat; cool 10 minutes. 8. Unmold; serve hot, topped with Orange-Pineapple Sauce. Orange-Pineapple Sauce Makes 3 cups sauce 1. Combine pineapple, orange juice, sugar and cornstarch in saucepan. 2. Stir over low heat until sauce thickens and bubbles.