Chocolate Wasted Poke Cake

Chocolate Wasted Poke Cake 1 pkg. (15.25 oz.) chocolate cake mix Ingredients listed on box to make cake 1 box (3.9 oz.) instant chocolate pudding mix 3 cups milk, divided ½ cup chocolate syrup/topping 1 box (3.9 oz.) instant chocolate pudding mix 1 container (8 oz.) Cool Whip, thawed Assorted chocolate candies Bake the cake according to package directions using a 9×13-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. If necessary, microwave the chocolate topping (with the lid off) for about 30 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 chocolate candies over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.