Preheat your oven to 350°F (175°C). In a large mixing bowl, combine chocolate cake mix, required eggs, water, and oil as per box instructions. Use a hand mixer to beat until smooth, about 2 minutes. Pour into a greased 9x13 inch baking pan and bake for 25–30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes.

Poke holes evenly across the cake surface with the back end of a wooden spoon, spaced about an inch apart.

Warm the hot fudge in the microwave for 20-30 seconds until pourable. Drizzle over the cake, filling the holes. Let sit for 5 minutes.

In a medium bowl, whisk chocolate pudding mix with 1.75 cups cold milk for about 2 minutes until thickened. Pour evenly over the cake and refrigerate for 20 minutes.

In another medium bowl, whisk a second package of chocolate pudding mix with 1.75 cups milk. After 10 minutes, fold in thawed Cool Whip until fully incorporated.

Add ¾ of crushed Oreos to the pudding mixture and stir. Spread evenly over the chilled cake, and sprinkle remaining Oreos on top.