Boston Cream Poke Cake

INGREDIENTS:

1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

DIRECTIONS

Prepare cake in 13×9″ pan according to box directions.
Allow cooling until just slightly warm.
Use a spoon handle to poke holes evenly across the cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Pour over pudding layer and spread with a spatula to cover completely.
Refrigerate for at least several more hours.
Source: bettycrocker.com