One box of two layer yellow cake mix
Two boxes of four ounce chocolate instant pudding
Four cups of milk
One cup of confectionioners sugar
Prepare cake mix as directed on box
Use thirteen by nine inch pan
Grease pan to prevent cake from sticking
Bake cake in oven as suggested on cake box
Once cake is done remove from oven
1. Poke holes at once down through the cake using a round handle of a wooden spoon or with a plastic straw. Using a turning motion to make large holes. Should be one inch apart.
2. Only after poking holes in the cake combine pudding mix and sugar. In large bowl then add and stir in the milk. Beat at low speed with electric mixer. Beat no more than one minute. Quick before pudding sets, pour mixture into the holes in the cake, saving enough to use on top of cake.
3. Allow remaining pudding to thicken only slightly, then pour over top of the cake, swirling to frost the cake. Chill in refrigerator for one hour before serving.
