1 (18 1/2 oz.) pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. butter, softened
1 tbsp. cornstarch
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 egg
1 tsp. vanilla extract
Chocolate Glaze (see below)

Preheat oven to 350 degrees. Prepare cake mix by package directions. Pour batter into well-greased and floured 10 inch bundt or tube pan. In small mixer bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla and beat 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. Top with Chocolate Glaze. Store covered in refrigerator.

CHOCOLATE GLAZE:

3 (1 oz.) sqs. semi-sweet chocolate
1 tbsp. butter
3 tbsp. water
1 c. confectioners sugar, sifted
1/2 tsp. vanilla extract

In small saucepan, over low heat, melt squares of semi-sweet chocolate and butter with water. Remove from heat. Stir in confectioners sugar and vanilla extract. Stir until smooth and well blended.