Prepare your cake as per the instructions on the cake box in a 9x13 cake pan.

After taking it out of the oven, poke holes in the cake with the end of a wooden spoon or a straw.

Mix 2 cups of the milk with the smaller box of instant pudding. Quickly pour over your cake trying to fill in the holes.

Remove the lid from the jar of hot fudge and microwave until easily spreadable. I put mine in for about 15-20 seconds but your microwave temp may vary.

Spread the hot fudge on top of your cake and let cool.

When the cake is completely cooled, mix the last 1 cup of milk with the larger box of instant chocolate pudding then quickly and carefully fold in the Cool Whip.

Spread on top of the hot fudge layer.

Finally, layer the entire bag of mini chocolate chips over the whipped cream layer.

Cover and refrigerate for at least 4 hours before serving.