Ribbon Cake

Preheat oven to 350. Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch bundt pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in 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 15 minutes; remove from pan. Cool. Sprinkle with confectioners' sugar or drizzle with Chocolate Glaze. Chocolate Glaze: In small saucepan, over low heat, melt 1 (1-ounce) square unsweetened or semi-sweet chocolate and 1 tablespoon margarine or butter with 2 tablespoons water. Remove from heat. Stir in cup confectioners' sugar and teaspoon vanilla extract. Stir until smooth and well blended. (Makes about 1/3 cup) CAKE VARIATIONS: Fudge Ribbon Layer Cake: Prepare cake-mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans. Prepare cream cheese topping as above. Spoon equal portions ( cup) evenly over batter. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool. Frost with 1 (16-ounce) can ready-to-spread chocolate frosting. Fudge Ribbon Cupcakes: Prepare cake mix as package directs. Fill 36 paper-lined muffin cups half-full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until wooden pick comes out clean. Cool, Frost with 1 (16-ounce) can ready-to-spread chocolate frosting. Garnish as desired.