CAKE:

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 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
1 tsp. vanilla
1/2 c. flaked coconut

ICING:

1 sq. unsweetened chocolate
1 tsp. butter
1 c. sifted powdered sugar
3 or more tbsp. hot water

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 cream cheese, butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla and beat until smooth. Fold in coconut. Pour evenly over cake batter. Bake 50-55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze with thin chocolate icing. Store covered in refrigerator.

Icing -- Melt 1 square chocolate and butter. Blend in powdered sugar and hot water. Beat until smooth. Add enough hot water to make a thin icing.