Ingredients

The following ingredients have 11 Servings
  • 1 (15.25-ounce) box chocolate cake mix, (plus ingredients called for on the boxed )
  • 2 (3.56 -ounce) boxes instant chocolate pudding, divided
  • 4 cups whole milk, divided
  • 2 jars hot fudge topping
  • 1 (8-ounce) tub Cool Whip, (thawed)

Instruction

  • Prepared the chocolate cake mix per the box instructions using any added ingredients the box calls for. Bake in a 9X13 inch pan.
  • While cake is just finished baking, mix 1 box of instant chocolate pudding mix with 2 cups of the whole milk. Allow cake to cool 10 minutes. Using the end of a wooden spoon or a drinking straw, poke holes in the warm cake. Spread pudding mixture over warm cake using an offset spatula to try and push pudding down into holes.
  • Microwave 1 of the jars of Hot Fudge Sauce for a few seconds to soften it, (I did mine for 10 seconds), and pour it over the pudding layer then use an offset spatula to gently spread it evenly over pudding layer.
  • Mix the second box of pudding with the remaining 2 cups of milk: to the pudding mixture gently fold in thawed Cool Whip. Gently spread Cool Whip and pudding mixture evenly over the Hot Fudge Layer.
  • Microwave the second jar of hot fudge for a few seconds to soften it, (I did mine for 10 seconds), and drizzle a decorative crisscross pattern of the hot fudge over the Cool Whip Pudding layer. I only ended up using 1/2 the jar but use however much you'd like!
  • Cover and refrigerate for 4-6 hours and serve!