Ingredients

For the cake:
• 1 box (18.25 oz) devil’s food or chocolate cake mix
• Ingredients listed on box (usually eggs, oil, water)

For the poke syrup:
• 1 cup (240ml) sweetened condensed milk
• ½ cup (120ml) whole milk
• ½ cup (45g) unsweetened cocoa powder
• ¼ cup (60ml) hot strong coffee or hot water (enhances chocolate flavor)

For the filling & topping:
• 1 box (3.9 oz) instant chocolate pudding mix
• 1¾ cups cold milk
• 1 tub (8 oz) whipped topping (like Cool Whip) or 2 cups whipped cream
• Optional: chocolate shavings, mini chocolate chips, or chocolate curls for garnish

Instructions

Bake cake: Prepare cake mix per box instructions. Pour into a greased 9×13″ pan. Bake as directed; cool 10 min.
Poke holes: Using the handle of a wooden spoon, poke holes all over warm cake (about 1″ apart, going nearly to the bottom).
Make syrup: Whisk condensed milk, whole milk, cocoa powder, and hot coffee until smooth. Slowly pour evenly over cake, letting it seep into holes. Cool completely (1–2 hours).
Pudding layer: Whisk pudding mix and cold milk 2 min until thick. Spread evenly over cooled cake. Chill 15 min.
Top: Spread whipped topping over pudding. Garnish with chocolate shavings or curls.
Chill: Refrigerate at least 2 hours (or overnight) for best texture and flavor melding.