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Line a 13 x 9 x 2 inch pan with foil; set aside. In a bowl, combine milk and chocolate syrup; fold in whipped cream. Pour into the prepared pan; cover and freeze for 6 hours. Prepare and bake the cake according to package directions, using a Pam sprayed or greased and floured 13 x 9 x 2 inch baking pan. Cool for 10 minutes; invert cake onto a wire rack to cool completely. Transfer to a serving platter. Remove the cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours. May be frozen for up to 2 months. Just before serving drizzle with additional chocolate syrup.
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