1. Prepare and Bake the Cake: Creating a Chocolate Base

1. Preheat and Prep: Preheat the oven according to the cake mix directions. Grease a 9×13 inch baking pan.
2. Prepare Batter: Prepare the chocolate cake mix according to the package instructions. This usually involves combining the cake mix with water, oil, and eggs.
3. Bake Cake: Pour the batter into the prepared pan and bake as directed on the box, or until a toothpick inserted into the center comes out clean.
4. Cool: Once done, remove the cake from the oven and allow it to cool for 10 minutes.

2. Poke and Fudge: Infusing with Rich Chocolate

1. Poke Holes: While the cake is still warm (but not hot), use the handle end of a wooden spoon, a thick chopstick, or a similar tool to poke holes all over the top of the cake. Space the holes about 1 inch apart and make sure to poke them all the way down to the bottom of the pan.
2. Warm Fudge: Warm up the hot fudge in the microwave until it is thin enough to pour.
3. Pour Fudge: Evenly pour the warmed hot fudge over the cake, allowing it to seep into the poked holes.
4. Cool Completely: Allow the cake to cool completely.

3. Prepare the First Pudding Layer: A Creamy Chocolate Infusion

1. Combine Ingredients: In a medium bowl, whisk together one package of the chocolate instant pudding mix (3.4 oz) with 1 ¾ cups of milk until well combined.
2. Pour Over Cake: Before the pudding sets completely (while it’s still pourable but starting to thicken), pour it evenly over the cooled cake, ensuring it seeps into the holes.
3. Chill: Place the cake in the refrigerator to allow the pudding layer to chill and set, about 20 minutes.

4. Prepare the Topping: A Creamy Oreo-Infused Layer

1. Combine Pudding and Milk: In a medium bowl, combine the last package of chocolate instant pudding mix (3.4 oz) with 1 ¾ cups of milk. Whisk until well combined.
2. Set Pudding: Place the bowl in the refrigerator to allow the pudding to set fully, about 10 minutes.
3. Fold in Whipped Topping: Remove the pudding from the fridge and gently fold in the thawed whipped topping until well combined.
4. Crush Oreos: Crush 30 Oreo cookies into coarse crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
5. Combine Topping: Mix in about ¾ of the crushed Oreos into the pudding and whipped topping mixture.

5. Assemble and Chill: Building the Layers

1. Spread Topping: Spread the Oreo pudding mixture evenly over the chilled cake, covering the first pudding layer completely.
2. Sprinkle with Oreos: Sprinkle the remaining crushed Oreos evenly over the top of the cake.
3. Chill (Optional): You can serve immediately, or refrigerate for a firmer texture.