1. Preheat the oven to 350*
2. Grease a 9x13 baking pan
3. Prepare the cake according to the directions on the package
4. Remove from the oven and allow to cool completely
5. When the cake is cooled completely, use the handle of a wooden spoon to poke holes all over the cake.
6. In a bowl, combine the milk, Vanilla Extract and the Vanilla instant pudding mix
7. Before the pudding completely thickens, pour the pudding over the top of the cake
8. Use an offset spatula to be sure the pudding goes into each of the holes poked in the cake
9. In another bowl, pour in the semisweet chocolate chips and add in the Heavy cream
10. Heat on 30 second intervals in the microwave, stirring after each cycle
11. Continue the heating cycles until the chips are melted
12. Let cool for 5 to 7 minutes
13. Pour the chocolate over the cake, covering the entire cake, Carefully smooth out with an offset spatula
14. Place the cake into the refrigerator and chill for at least 4 hours, or overnight if possible.