1Poke 25-30 holes down into top of cake with end of a wooden spoon in 1" intervals. Beat with wire whisk 30 seconds the milk and chocolate pudding.
2Pour 1/4 into holes then tap the cake down on counter to settle pudding into holes. Pour 1/3 into holes again and tap. Refrigerate for 1 hour.
Use the remaining pudding for frosting.
Store any leftovers in refrigerator.