Prepare the cake mix as directed on the back of the package.

Pour the batter into a 13x9 inch baking pan that's been sprayed with non-stick baking spray.

Bake according to the directions on the back of the package.

After the cake has cooled slightly, poke holes all around the cake using the rounded handle of a wooden spoon.

Once the cake has the holes, prepare the pudding mix by combining the 2 boxes of mix with the powdered sugar in a large bowl.

Stir in the milk.

Using an electric mixer, beat on low speed until all is combined.

Before the pudding starts to thicken, pour about half of the THIN pudding over the cake and into the holes.

Allow the remaining half of the pudding to thicken and then spread it over the top of the cake.

Place the cake in the refrigerator for at least an hour or longer if you have the time. I covered mine with plastic wrap and left it in the refrigerator overnight.

Remove the cake from the refrigerator and spread about half of a container of Cool Whip on top of the cake to frost the cake.

Garnish with grated chocolate and chopped pecans.