Prepare the yellow cake mix according to the package directions, using the required eggs, oil, and water.

Pour the prepared cake batter into a well-greased 9 x 13-inch baking pan.

Bake according to the cake mix package directions, or until the cake is fully baked and a toothpick inserted into the center comes out clean.

Remove the cake from the oven.

While the cake is still warm, use the handle of a wooden spoon or a similar-sized object to poke holes over the entire surface of the cake.

Space the holes approximately 1 inch apart.

Ensure the holes are large enough for the pudding to fill them properly.

Poke each hole down to the bottom of the cake.

In a mixing bowl, combine the instant pudding mix and milk.

Whisk for approximately 1 minute, or until most of the lumps are removed and the mixture is smooth.

Pour the prepared pudding mixture evenly over the warm cake.

Direct as much pudding as possible into the prepared holes.

Use the back of a spoon to gently spread the pudding over the cake and press it into the holes.

Transfer the cake to the refrigerator.

Chill for approximately 2 hours, or until the pudding is set and the cake is fully cooled.

Once the cake has cooled, remove the lid and foil seal from the tub of chocolate frosting.

Microwave the frosting for 10 to 15 seconds, or until it is slightly softened and pourable.

Stir the frosting until smooth. It should remain slightly thick but should not be hot or bubbling.

Pour the softened chocolate frosting over the chilled pudding layer.

Spread the frosting evenly over the cake, beginning in the center and moving toward the edges.

Allow the cake to rest at room temperature for a few minutes.

Return the cake to the refrigerator until the frosting is fully cooled and set.

Slice into squares and serve chilled.

Store any leftovers covered in the refrigerator.