Heat oven to 325 degrees F. Spray a Bundt pan with nonstick cooking spray.
For filling, beat cream cheese, sugar, butter and cornstarch in small bowl until
well blended. Add egg, milk and extract. Mix until smooth; set aside.
For cake, in bowl, combine cake mix, water, oil and eggs; mix according to package
directions. Spread 2 cups cake batter evenly in pan. Spread evenly with filling.
Slowly pour remaining cake batter over filling.
Bake for 55-65 minutes or until a wooden pick inserted near center comes out clean.
Cool in pan for 10 minutes.
Loosen cake from edge and center of pan. Invert onto cooling rack. Place rack over
cutting board covered with parchment paper. Cool completely.
For glaze, in small (1 1/2-quart) saucepan, bring corn syrup and whipping cream
to a simmer over medium heat, stirring constantly with whisk. Remove saucepan from
heat. Add semisweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly
over top and side of cake using Skinny Scraper.
Freeze cake 5 minutes or until glaze is almost set. Meanwhile, keep remaining
glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving platter.
Refrigerate until glaze is firm, about 1 hour.
For drizzle, microwave white chocolate and oil in small microwaveable bowl on
HIGH for 1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract.
Drizzle over cake. Refrigerate for 15 minutes.