Puddin' Cake - cooking recipe

Ingredients

1 can Eagle Brand milk
1 box yellow cake mix
1 (16 oz.) can Hershey's chocolate syrup
1 (8 oz.) carton Cool Whip

Preparation

Mix Eagle Brand milk and Hershey's syrup.
Set aside.
Bake cake according to directions on the box, using 9 x 13-inch cake pan.
While still warm, take handle of a wooden spoon and poke holes in top of cake (the more the merrier).
Pour chocolate mixture over the top of the cake.
Cool completely!
Frost with Cool Whip.
Refrigerate.