Ingredients:

  • 1 box (15¼ oz / 432 g) chocolate cake mix
  • 1 cup (240 ml) water
  • 1/3 cup (75 ml) vegetable oil
  • 3 large eggs (use pasteurized eggs)
  • 1 tsp (5 g) vanilla extract
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (120 ml) chocolate syrup
  • 1 box (3.9 oz / 110 g) instant chocolate pudding mix
  • 2 cups (480 ml) cold whole milk
  • 8 oz (225 g) whipped topping

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking pan.
  2. Combine the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract in a bowl; beat on medium speed for 2 minutes until the batter is smooth and glossy.
  3. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool for 5–10 minutes. While still warm, use the handle of a wooden spoon to poke deep holes every 1 inch across the entire surface, nearly reaching the bottom.
  5. Whisk together the sweetened condensed milk and chocolate syrup until combined, then slowly pour the mixture over the cake, ensuring the liquid fills the holes completely.
  6. Let the cake cool entirely.
  7. In a bowl, whisk the instant chocolate pudding mix with cold whole milk for 2 minutes, then let it sit for 5 minutes to set.
  8. Gently fold half of the whipped topping into the set pudding to create a mousse-like consistency.
  9. Spread the pudding mixture evenly over the cooled cake and top with the remaining whipped topping.
  10. Refrigerate the cake for at least 4 hours before slicing into squares.