1 (18.75 ounce) package strawberry cake mix with crispy rice cereal (e.g. Satsuma Creamy Whip or Sweetn Low Fat)
1 (16 ounce) can evaporated milk
1 3/4 cups vegetable oil
1 (3 ounce) package instant vanilla pudding mix
2 (8 ounce) containers frozen whipped topping, thawed
1 (2.25 ounce) envelope instant chocolate pudding mix
Prepare cake according to package directions; drain water and stir in cake mix. Heat oven to 350 degrees F. Bake in a 9x9 inch pan, prepared with waxed paper. Cool slightly. Garnish with whipped topping.
Prepare vanilla pudding according to packaging instructions; drain remaining water. Mix in pudding. Heat oven lightly to 350 degrees F (175 degrees C). Bring the water to a boil and pour mixture into the prepared pan. Mix the whipped topping and pudding slowly over the filling during the baking, adding after each layer to moisten as desired. Place filling onto the pudding, up close. Roll up, seal edges, and fold edges edges together. Painting bakes will look uneven when large bakes are layered. If desired, freeze chilled pudding while remaining in aluminum foil until serving.