1 box red velvet cake mix, plus ingredients to make the cake (eggs, oil, water)

2 boxes vanilla pudding

4 cups milk

8 oz tub whipped topping, thawed

½ cup mini chocolate chips

Prepare the cake mix according to package directions and bake in a 9×13-inch pan. Cool the cake for a couple of minutes. Poke holes in the cake with a straw or a wooden spoon handle. Poke all the way down to the bottom.

Mix the contents of both pudding boxes with the milk and whisk until smooth. Pour the pudding over the cake, ensuring it fills the holes. Cover the cake and refrigerate for at least 2 hours. Spread the top of the cake with thawed whipped topping and sprinkle with the chocolate chips.

Recipe courtesy of Glenda Ferguson, Paoli