2 (3 ounce) packages instant vanilla pudding mix (substitute whole milk for skim milk)
Chocolate Sauce Ingredients
1/4 cup whole milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
4 tablespoons butter
1/2 tablespoon vanilla extract
1/2 cup shredded coconut
Butter and flour a 13×9 cake pan and heat the oven to the recommended temperature on the cake mix box.
Combine the ingredients for the boxed cake but add two additional eggs and substitute butter for the recommended oil and substitute whole milk for the water.
Divide the batter in half and add the cocoa powder to one half and mix thoroughly.
Pour half of the chocolate batter in the pan followed by all of the yellow cake mix and finish with the remaining half of the chocolate batter.
Bake according to the directions on the box. Remove and allow the cake to cool.
Prepare the instant vanilla pudding according to the directions on the box substituting whole milk for skim milk. Cover the cake with the vanilla pudding.
In a saucepan, heat the milk over medium-high heat and once it begins to simmer, add the cocoa powder and sugar. Remove from the heat when the sugar has dissolved and add the butter and vanilla extract. Allow the mixture to cool before pouring over the cake.
Allow the cake to cool in the refrigerator before serving. Top with shredded coconut if desired.