Enjoy this recipe from Shortcuts to Grandma's Best Recipes.
Submitted by: Charlotte Smith from Huntingdon, PA
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.