Sunbeam Bundt cake

from the kitchen of Miranda

1 pkg. chocolate cake mix with required ingredients
1 pkg. cream cheese, softened
2 Tbsp. butter or margarine, softened
1 Tbsp. cornstarch
1 can sweetened condensed milk
1 egg
1 tsp. vanilla

Chocolate frosting:

4 ½ Tbsp. butter or margarine (not melted, but mixable at room temperature)
4 ½ Tbsp. cocoa
1 ½ Tbsp. corn syrup
¾ tsp. vanilla
1 ½ c. powdered sugar
2 Tbsp. milk

Preheat oven to 350. Grease and flour a 10 inch Bundt pan.

Prepare cake mix according to directions; pour into Bundt pan. In a medium bowl, beat together remaining cake ingredients until smooth. Pour cheese cake mixture evenly over cake batter. Bake for 55 minutes. Cool 10 minutes in the pan, then turn out onto cake platter and cool.

For frosting: Cream first four ingredients. Add sugar and milk; mix with mixer until smooth. (Too hard to get smooth by hand.) Frost cake when cakes has reached room temperature. If you want the frosting to drip down a little bit more, frost when cake is still slightly warm – it will melt the butter.

This makes enough frosting for a 9x13 inch or a Bunt cake. For a layer cake, double the recipe.