Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
In a saucepan, combine milk, butter, & sugar over medium high heat.
Bring to a rolling boil and allow to boil 45 seconds.
Remove from heat and add chocolate chips.
Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)