1 (18 1/4 or 18 1/2 oz.) pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. butter softened
1 tbsp. cornstarch
1 can Eagle Brand milk
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour batter into well greased and floured 10 inch bundt pan. In small mixer bowl, beat cheese, butter and cornstarch until fluffy. Gradually beat in milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze as desired. Store covered in refrigerator.