Step 1

Preheat the oven to 350°F. Prepare and bake the cake mix according to package directions for a 13x9-inch pan. Cool the cake completely to room temperature in its pan on a wire rack.

Step 2

Once the cake has cooled to room temperature, use the handle of a wooden spoon to poke holes down into the cake.

Step 3

In a small bowl, whisk together the milk and pudding mix for two minutes. Immediately pour the pudding mix into the holes and all over the top of the cake. Refrigerate the cake for 30 minutes.

Step 4

Meanwhile, in a large bowl, use a hand mixer or stand mixer to beat the butter until it’s light and fluffy, three to five minutes. Gradually beat in 2 cups of confectioners' sugar, the baking cocoa and the milk until smooth. Gradually beat in enough of the remaining confectioners' sugar to reach the desired consistency.

Step 5

Use a spatula to gently spread the frosting over the chilled cake. If you'd like, you can garnish the poke cake with chocolate sprinkles and mini chocolate chips. Serve the cake immediately, or place it back in the fridge to continue chilling and pull it out once you’re ready to enjoy a slice.