Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
• Carefully stir in the boiling water. The batter will be thin.
• Pour the batter into the prepared baking pan.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• While the cake is cooling, prepare the pudding filling. In a medium bowl, whisk together the instant chocolate pudding mix and milk until well combined and thickened.
• Once the cake is completely cool, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
• Pour the prepared chocolate pudding evenly over the poked cake, allowing it to seep into the holes.
• Spread the thawed whipped topping evenly over the pudding layer.
• Sprinkle the chocolate shavings over the whipped topping. Refrigerate for at least 2 hours before serving.