Fudge Ribbon Sheet Cake

*One of my neighbors doesn't like chocolate but she love this cake. I used a bunt cake pan to make this one (you can use a regular 9 by 13 if you wish).

1 (18 1/4 oz.) package of chocolate cake mix
1 (8 oz.) package of cream cheese, softened
2 Tbsp. butter, softened
1 Tbsp. cornstarch
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk), divided
1 egg
1 tsp. vanilla extract
*Chocolate Glaze (recipe below)
In a small saucepan over low heat, melt 1 (1 oz.) square unsweetened or semi-sweet chocolate and 1 Tbsp. butter with 2 Tbsp. water. Remove from heat. Stir in 3/4 cup powdered sugar and 1/2 tsp. vanilla extract. Stir until smooth and well blended. Makes about 1/3 cup.

1. Preheat oven to 350 degrees. Grease and flour 9 by 13 inch glass pan. Preheat cake mix as package directs. Pour batter into prepared pan.
2. In a small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter.
3. Bake 40 minutes or until toothpick comes out clean. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.

Fudge Ribbon Bundt cake: Prepare oven to 350 degrees. Grease and flour 10-inch bundt pan. Prepare cake mix as package directs. Pour batter into prepared pan. Prepare cream cheese topping as directed above; spoon evenly over batter. Bake 50 to 55 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pan. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.