1 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

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

CHOCOLATE GLAZE:

In small saucepan, over low heat, melt 3 (1-ounce) squares semi-sweet chocolate and 1 tablespoon butter with 3 tablespoons water. Remove from heat. Stir in 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla extract. Stir until smooth and well blended.