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1
Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
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2
Preheat oven to 350 degrees if using a glass or shiny pan.
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3
325 degrees if using non-stick or dark pans.
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4
In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
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5
Blend on medium speed for 2 minutes.
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6
Pour cake batter into prepared pan.
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7
Bake for 35 minutes.
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8
In the meantime --
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9
Mix large box of cookies and cream pudding with one cup of milk.
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10
(pudding will be more stiff than normal.)
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11
Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth.
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12
Refrigerate.
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13
In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
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14
Wisk in 8 oz of chocolate chips to melted butter and milk.
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15
(use as much chocolate chips until you reach a smooth consitancy.)
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16
Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth.
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17
Refrigerate.
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18
Remove cake from oven, check for doneness.
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19
Allow cake to cool for 30 minutes.
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20
Spread chocolate/cool whip mixture on cooled cake.
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21
Spread cookies and cream pudding frosting on top of the chocolate mixture.
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22
Refrigerate remaining cake.
