2 tbsp. plus 1 1/2 tsp. granulated sugar
2 tbsp. plus 1 tsp. unsweetened cocoa powder
3/4 tsp. cornstarch
1/8 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 c. evaporated skimmed milk
4 sm. navel oranges

In heavy small saucepan, with wooden spoon, stir first 5 ingredients until blended. Stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Pour into small bowl; cover surface directly with plastic wrap to prevent a skin from forming. Chill sauce at least 2 hours. With serrated knife, cut rind and white pith from oranges. Place 1 orange on each of 4 dessert plates. Spoon 1/4 of the sauce (about 1/4 cup) over and around each orange.