This is one of my instant recipes that also happens to be a huge hit around my house. I'm going to give a little less than I used for everything because as usual I made a cake to feed over 20 with a 14 inch bottom layer :) Any standard cake pan size would do and that's the way I'm going to give directions.
1 package of chocolate cake mix baked in 2 rounds as directed. Cool and cut into half. I use fishing line to cut mine in half. I just wrap the line all away around the cake where I want to cut it and tighten. It cuts right through without any crumbs. Place cake halves in the fridge to cool.
2 large boxes of instant chocolate pudding mixed with 1/2 the called for amount of milk..about 3 cups.
Add a 12 or 16 ounce container of cool whip and mix well.
Spread onto the bottom layer about 1/2 inch thick, add next layer, spread, add next etc right up to the edges. I've gone as high as 8 layers but you want the cake halves to be chilled and you will need to use toothpicks to stop the layers from sliding off. I speak from experience here. You don't want to spend all that time making a dessert and find a couple layers on the fridge shelf when you go to serve :)
I use several sizes when I put it together now, but I also stopped frosting the sides. I just like the visual but you can frost it just like a standard cake as long as the cake has been pre chilled. I think is has a richer flavor if it can sit in the fridge for about 4 hours and it's easier to cut. It has a wonderful rich chocolate taste without the too too sweet that comes with standard frosting and it's absolutely wonderful coming out of the fridge on a really hot day, but since hubby's birthday is in February and this is his fav we'll just make do :D
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