1 can condensed milk
3/4 c evaporated milk
3/4 c heavy cream
1 tbsp cocoa powder
1 c thawed Cool Whip
Prepare cake according to box direction except substitute water for chocolate milk. Pour into 13x9" pan and bake for 35 minutes or until toothpick comes out clean.
Cool cake about 10 minutes then pierce holes into cake with a large fork or wooden dowel.
Whisk condensed milk, evaporated milk, heavy cream and cocoa until completely blended. Pour onto cooled cake. Refrigerate.
Mix 1 tbsp of cocoa and 1c Cool Whip and spread over cake. Refrigerate overnight. Top with chocolate curls - just use a vegetable peeler :)