Chocolate Strawberry Torte

1 box chocolate cake mix (2 layer size)
1 box (4 serving size) instant chocolate pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3 cups cold milk
2 boxes (4-serving size each) vanilla instant pudding mix
1-3/4 cups (4 oz.) frozen whipped topping, thawed
2 pints fresh strawberries - washed, hulled, and sliced (reserve about 10 whole berries for garnish.)

Preparation-
Grease and flour two 9" round cake pans; set aside. In a large bowl, mix together the cake mix, chocolate pudding mix, eggs, water and oil. Beat with an electric mixer on low speed, just enough to moisten, then beat for 3 to 4 minutes at medium speed. Pour the batter into the prepared cake pans. Bake in a preheated oven at 350º for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then remove to wire racks to cool. Pour the milk into a large bowl. Whisk in the vanilla pudding mix until well blended. Let the mixture stand for 5 minutes, then fold in the thawed whipped topping. Refrigerate for 15 minutes. Using a sharp bread knife, carefully slice each chocolate cake layer in half horizontally. Place 1 sliced cake layer on a serving plate. Top with 1/4 of the pudding mixture and 1/3 of the sliced strawberries. Repeat the layers of cake, pudding and sliced strawberries, ending with pudding. Chill for at least 1 hour before serving. Garnish the top of the cake with the 10 reserved strawberries.