36: Death By Chocolate Poke Cake

Take my advice .... y'all might wanna sit down for this one. And say a prayer. Ask for forgiveness, because what you are about to see is a sin, I'm sure!

What's a girl to do when she wants chocolate? Go all out, of course! I seriously don't think I could have stuffed much more chocolate into this cake without needing some sort of resuscitation! And we're not talking about any kind of chocolate here folks .... when you have a serious chocolate deprivation, only the dark stuff will do!
Feast your eyes upon this dark chocolate cake with luscious dark chocolate pudding and oozy dark chocolate topping ..... marry that with a divine mousse-like chocolate layer and for good measure, give it a full giant-sized dark chocolate bar. Be still my heart .... I told y'all you would need to sit for this!
Apparently, I don't need help finding temptation ..... I can find it all by myself! ... And I found it for you too! ;) This would be a huge hit for any chocolate lover. Be forewarned, people will ask for the recipe so be sure to have it handy!

Death By Chocolate Poke CakePrintable recipeYield: 18-24 servings
1 pkg. (15.25 oz.) dark chocolate cake mixIngredients listed on box to make cake1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix3 cups milk, divided1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix1 container (8 oz.) Cool Whip, thawed1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped
Bake the cake according to package directions using a 9x13-in. baking pan.
Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely.
In a medium bowl, combine the second pudding mix with the additional 1 cup of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
***Just a quick note - I found the topping near the ice cream toppings at my local store.