Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan. Prepare the cake mix according to the package instructions pouring the batter into the pan. Bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to cool completely.

After cooling for about 30 minutes, use the handle of a wooden spoon to poke deep holes evenly spaced about 2 inches apart. Aim for about 20 holes to allow the filling to seep in.

In a bowl, whisk together the instant vanilla pudding mix and 2 cups of whole milk until thickened, which takes about 2 minutes. Pour the prepared pudding into the holes generously to fill each one.

Place the cake in the refrigerator to chill for at least 2 hours or overnight for best results. This allows the pudding to set and meld with the cake.

While the cake is chilling, prepare the chocolate glaze over low heat in a saucepan until smooth. Drizzle it generously over the chilled cake.