2 (18.25 ounce) packages non-instant chocolate cake mix
1 (6 ounce) package unsweetened heavy cream
1 (16 ounce) can sweetened condensed milk
1 (2 ounce) package instant chocolate pudding mix
2 cups graham crackers, crushed
1 (8 ounce) container frozen whipped topping, thawed and 1 tablespoon graham cracker crumbs
In a medium bowl, stir together cake mix, cream, and condensed milk. Stir in pudding mix and graham cracker crumbs. Pour into greased and floured 12-cup Bundt or C-shaped cake pan. Cover, and allow to sit in refrigerator 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spray buttered and floured 12-cup Bundt or C-shaped cake pan with non-stick cooking spray; dust with flour. Frost with remaining 1/2 cup of graham cracker crumbs; sprinkle on top.
Bake 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan 15 minutes, then turn out onto wire rack and cool completely.