Preheat oven to 350°F and line a baking sheet with foil or use a silicone mat.
Divide the 1 stick butter in half and place each half into two separate bowls.
Pour 1 package chocolate pudding mix into one bowl. Then pour the entire 1 package vanilla pudding mix into the other bowl.
Put ½ cup of 1 cup all purpose flour into the vanilla bowl and the other half into the chocolate bowl.
Blend with your hands each bowl separately until you get a crumble mixture. Then crumble both bowls contents onto the baking sheet and bake for 7 minutes. Stir the crumbles around and bake for another 7 minutes.
Take out of the oven, place in a container, and set in the refrigerator to cool down while you make the cake and frosting.
Chocolate Pudding Cake
In a large bowl, put all dry cake ingredients (2 cups white granulated sugar, 1¾ cups all purpose flour, ¾ cup cocoa powder, 1 package chocolate pudding mix, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt) together and mix until uniform.
Add all wet cake ingredients (2 large eggs, 1 cup milk, ½ cup vegetable oil, 2 tsp vanilla extract, and 1 cup boiling water) to the dry ingredients bowl and blend.
Grease a 9x13 baking pan and pour cake batter evenly. Bake at 350°F for 30-40 minutes or until a toothpick comes out clean.
Take out of the oven and allow to cool on a wire rack.
Vanilla Buttercream Frosting
Blend all frosting ingredients together (1 stick butter, 3 cups confectioners sugar, and 3 Tbsp milk) until a smooth consistency has been reached. Add more milk or sugar to receive the desired smoothness and spreadable.
Putting It All Together
When cake is cooled enough to touch, smear on all frosting then sprinkle on the crunch later. Eat and Enjoy!
Save for later. The completed cake is freezable for six months.