Preheat oven according to the cake package requirements.

Grease a 9x13" pan.

Prepare the chocolate cake mix as directed on the box.

Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.

Use the handle of a wooden spoon to poke holes in the cake.

In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.

Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.

Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.

Sprinkle the candy cane pieces over the marshmallow layer.

In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.

Cover the cake with the whipped cream.

Decorate as desired.

Keep the cake refrigerated til serving.