To prepare a pudding-filled chocolate cake, take a box of chocolate cake mix, such as Betty Crocker SuperMoist chocolate fudge cake mix, and prepare the mix according to the package directions. Bake the cake, and allow it to cool. The cake should fit into a 13-by-9-inch pan. Once the cake has cooled, poke it every half inch with a wooden spoon handle.
Beat 1 box of milk chocolate instant pudding and pie filling mix with 2 cups of milk for two minutes, using a whisk. Evenly pour the pudding over the cake. Move a knife around the sides of the pan to loosen the cake. Refrigerate the cake approximately two hours or until it is chilled. Keep the cake loosely covered in the refrigerator.
To prepare a pudding filling for any layer cake, mix together one 3 1/2-ounce box of instant vanilla or chocolate pudding, 3/4 cup whole milk, 1/2 pint heavy cream and 1 teaspoon vanilla. Mix the ingredients until thick. Put the filling in the refrigerator until it sets. Spread the filling on the cake, and layer. The cake needs to be cooled completely before placing the pudding filling on it. If desired, place sliced fruit, such as peaches or bananas, on top of the filling before placing the next layer of cake on top. The filling must be kept cool as it is milk- and cream-based.