Grease 13 x 9 cake pan, and preheat oven to 350 degrees F.

In bowl of stand mixer, mix cake according to package directions.

Pour batter into prepared cake pan, and bake as instructed on package.

Allow to cool completely. Then using the handle of a wooden spoon, poke holes half-way through the cake spaced about 1 ½ inches apart.

In large mixing bowl, combine pudding mixes, 3 cups cold milk, sweetened condensed milk, and vanilla, and beat for two minutes, frequently scraping sides of bowl.

Don’t wait for it to thicken, but immediately pour over top of cooled cake, and spread around so that it goes into all of the holes you made.

Refrigerate for 30-60 minutes.

On high power, heat heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling.

While cream is heating, break chocolate into pieces, and put in a mixing bowl.

Pour hot cream over chocolate in bowl, and allow to stand for 5 minutes. Then stir until all pieces are melted and ganache is smooth. Allow to cool to room temperature.

Pour cooled ganache over pudding layer of cake, and spread, using an offset spatula.

Refrigerate entire cake at least 2 hours or, preferably, overnight, and serve cake cold.