1 (18.25-ounce) package of yellow cake mix
1 (3 1/2-ounce) package of instant vanilla pudding mix
4 large eggs
1/2 cup of vegetable oil
1 cup of water
1 tablespoon white vinegar
1 tablespoon unsweetened cocoa powder
1 cup of cold milk
1 (8-ounce) package of cream cheese, softened
1 (3 1/2 ounce) package of instant vanilla pudding mix
1 (8-ounce) container of nondairy whipped topping

Preheat oven to 350°F. Grease and flour a 13 x 9 x 2-inch baking pan; set aside.

In a large bowl, combine cake mix, 1 package of pudding mix, eggs, oil, water, vinegar, and cocoa; beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.

Bake for 35 to 40 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool completely on wire rack.

Beat together milk and cream cheese. Mix remaining package of pudding mix. Fold in whipped topping. Spread on top of cooled cake. Store in refrigerator.