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Submitted by: Charlotte Smith from Huntingdon, PA
Originally shared on the web 10/20/2023

18-1/2 oz. pkg. chocolate cake mix
3.4-oz. pkg. instant vanilla pudding mix
2 c. milk
1 c. chocolate syrup, divided
12-oz. container frozen whipped topping, thawed
1/2 c. chopped pecans

Prepare cake mix according to package directions; bake in a greased 13"x9" baking pan. Cool in pan on a wire rack. Meanwhile, in a large bowl, whisk together pudding mix and milk for 2 minutes. Spoon evenly into a separate ungreased 13"x9" baking pan. Tear cake into small pieces and gently push down into pudding. Drizzle with 3/4 cup chocolate syrup; spread with whipped topping. Drizzle with remaining syrup; sprinkle with pecans. Cover and refrigerate until serving time. Makes 12 to 15 servings.