Boston Cream Poke Cake

Prepare yellow cake mix according to the package instructions for a 9×13 pan.
Allow the cake to fully cool once it has finished baking.
Use a straw or the handle of a wooden spoon to poke holes throughout the cake.
Prepare the 2 boxes of vanilla pudding according to package instructions.
Spoon the pudding over the top of the cake, gently pressing down so the pudding gets into all the nooks.
Cover and refrigerate the cake for 30 minutes, or overnight to allow the pudding to soak into the cake holes.
Warm the chocolate frosting for 30-60 seconds in the microwave until smooth and easily spreadable.
Pour the chocolate frosting over the top of the pudding and use a spatula or frosting knife to spread evenly.
Refrigerate the cake for at least another 30 minutes for the chocolate layer to set, or until ready to serve.
Slice in squares to serve and enjoy!