Prepare cake according to package directions.
Add chocolate chips to the batter.
Bake as directed in a 9 x 13 inch pan.
Remove cake from pan, cool, then crumble.
Prepare pudding according to package directions.
Place in bottom of 9 x 13 inch pan.
Add 1/2 cake crumbs to top of pudding and gently press.
Drizzle with 3/4 of the chocolate syrup.
Add remaining cake crumbs and gently press.
Spread cake with thawed whipped topping.
Refrigerate until ready to serve.
Just before serving drizzle with remaining chocolate syrup and sprinkle with chopped nuts.