Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
• Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake, spacing them about 1 inch apart.
• In a medium bowl, whisk together instant pudding mix, cold milk, and sweetened condensed milk for 2 minutes until thickened. Let stand for 5 minutes.
• Gently fold in thawed whipped topping until fully combined.
• Pour custard mixture over the warm cake, spreading evenly and allowing it to seep into the holes. Refrigerate for at least 2 hours to set.
• In a small saucepan, heat chocolate frosting, heavy cream, and corn syrup over low heat, stirring constantly, until smooth and glossy.
• Remove cake from refrigerator and pour warm chocolate glaze over the top, spreading evenly.
• Return cake to refrigerator for 30 minutes to allow glaze to set before serving.