Death By Chocolate Poke Cake

Death By Chocolate Poke Cake 1 pkg. (15.25 oz.) dark chocolate cake mix Ingredients listed on box to make cake 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix 4 cups milk, divided 1 jar (12.8 oz.) Special Dark Chocolate topping 1 box (3.56 oz.) instant Special Dark Chocolate Pudding mix 1 container (8 oz.) Cool Whip, thawed 1 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 2 cups 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. ***Quick note - If you cannot find the Hershey's Special Dark Chocolate Pudding at your local store - you may substitute any instant chocolate pudding in its place. Also, I found the topping near the ice cream toppings at my local store.