A little easier than usual but still delicious.
1 (18.25 ounce) package yellow cake mix
1-1/3 cups water
1/3 cup oil
3 ounces tofutti cream cheese
2 tablespoons cocoa powder
1 (1 ounce) square semisweet chocolate, melted
1 cup powdered sugar
1/3 cup cocoa powder
3 tablespoons non-dairy creamer
½ teaspoon vanilla
Preheat oven to 350 degrees. Beat together cake mix, water, oil and eggs until no lumps remain. In a small bowl, beat together 1-1/2 cups batter, tofutti cream cheese and cocoa powder. Pour half of yellow batter into greased bundt pan. Drop spoonfuls of chocolate batter over yellow. Top with remaining yellow batter. Bake for about 45 minutes and cool on wire rack. Remove cake from pan. Glaze when completely cool. Beat together all ingredients for glaze. Spread over top and partially down the sides of cake.