1 pkg. (18 1/4 to 18 1/2 oz.) Swiss or milk chocolate cake mix
1 1/2 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. butter, softened
1 1/2 tbsp. Watkins vanilla dessert mix
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 lg. egg
2 tsp. vanilla extract or white vanilla flavor

Prepare cake mix as package directs adding cinnamon. Pour into well greased and floured 10 inch Bundt pan. In small mixer bowl, beat cream cheese, butter and vanilla dessert mix until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50-55 minutes or until cake tests done. Cool 10 minutes. Remove from pan. Cool thoroughly. Drizzle glaze over cake. Makes one cake, 12-15 servings.

GLAZE:

1 c. powdered sugar
1/4 c. Watkins chocolate dessert mix
2 tbsp. cooking oil
1/2 tsp. vanilla extract or white vanilla flavor
2-4 tbsp. warm milk

Combine powdered sugar, chocolate dessert mix, oil and vanilla extract. Add enough of milk to make desired consistency.