Add the coffee/milk mixture to the instant pudding and mix according to the package directions. Let the pudding thicken slightly, then pour it over the cake, filling the holes. Place the cake in the refrigerator while making the whipped topping.
3.4 ounce Vanilla Pudding
Beat the cream with an electric mixer until the cream thickens slightly, then gradually sprinkle in the powdered sugar. Continue mixing until a nice consistency starts to form.
1 cup Whipping Cream, ¼ cup Powdered Sugar
Carefully spread the whipped topping over the cake.
Use a vegetable peeler on the chocolate bar to make chocolate shavings. Sprinkle the chocolate over the cake.
.25 ounce Dark Chocolate Bar
Refrigerate the cake for an hour or so. Serve and enjoy!
Cover the cake and store it in the refrigerator.
*I used Betty Crocker SuperMoist Chocolate Fudge cake mix. The cake mix ingredients listed are per the package directions.