1 (18 1/2 oz.) pkg. chocolate cake
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 extract

Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch Bundt pan. In small mixing bowl, beat cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour evenly over batter. Bake at 350 degrees for 50 minutes or until wooden pick comes out clean; cool 10 minutes. Remove from pan. Cool completely. Glaze or garnish as desired. Store covered in refrigerator.