1 cake mix
2 pkg. instant pudding
4 c. cold milk
1 c. confectioners' sugar

Bake cake in 9x13 inch pan. Poke holes with a tip of wooden spoon throughout cake (2-3 inch intervals) as soon as you take it out of oven.

After poking holes, mix sugar and pudding mix. Gradually add milk and stir. Then beat at low speed for no more than 1 minute. Quickly, before pudding thickens, pour half of mix over warm cake. Allow remaining pudding to thicken; then spoon and swirl to frost cake. Chill 1 hour. Store cake in refrigerator.