1 box chocolate cake mix
2 boxes instant chocolate pudding
1 (16 oz.) Cool Whip
Milk

Make chocolate cake as directed on box, bake cake in greased and lightly floured oblong cake pan. Let cake cool completely. When cake is cool, punch holes throughout the cake, with the end of a wooden spoon or anything with a round end.

Mix pudding with 4 cups milk, making sure pudding is of thin (watery) consistency. Pour pudding over cake, making sure pudding falls into all the holes. Refrigerate cake for 5 minutes so pudding can thicken. Top with Cool Whip as much as desired. Refrigerate until ready to eat.