Preheat your oven to 350°F (175°C) and prepare the chocolate cake mix as directed on the package. Pour the batter into a greased 9x13 inch baking pan and bake for about 28-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before moving on to the next step.

After the cake has cooled, use the back of a wooden spoon or a skewer to poke evenly spaced holes across the surface of the cake.

Heat the hot fudge in the microwave for about 20-30 seconds until it becomes pourable. Carefully drizzle the warm fudge over the top of the cake.

In a large mixing bowl, combine the chocolate instant pudding mix with 1 ¾ cups of milk. Whisk quickly for about 2 minutes until the mixture thickens slightly.

Cover the cake with plastic wrap and refrigerate it for about 20 minutes.

In a separate bowl, mix the remaining pudding package with another 1 ¾ cups of milk. Whisk until thickened, and then gently fold in the thawed Cool Whip.

Spread the Oreo-infused pudding mixture evenly over the set pudding layer on the cake.