Mix the cake mix according to the directions on the package.

Cook according to the directions in a 9 x 13 baking dish.

While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake.

Whisk together two boxes of instant vanilla pudding together with 4 cups of milk.

Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out.

Place the cake with the pudding on it in the refrigerator for a couple of hours.

After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake.

Refrigerate the cake with the pudding and icing until the ganache firms up.