Prepare cake according to package directions. Bake in 2-8 inch round pans Cool completely.

Filling: In a large bowl, stir together the pudding and milk, then fold in the cool whip. Refrigerate.

Ganache: Heat cream to boiling. Pour over chocolate, let sit for 4 minutes, then whisk until it becomes thick.

Spread the pudding mixture on the bottom layer of the cake. Top with the other cake layer and pour the ganache over the top and allow it to run down the side.

Refrigerate 1 hour before serving.