Preheat oven to 350 degrees and generously grease Bundt pan.

Sift cake mix into a large bowl. Or use a whisk to break down lumps. Add pudding mix, egg, oil, sour cream, milk and vanilla; beat on low with an electric mixer until smooth.

Pour into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean. Cool 10 minutes before inverting onto a serving platter or plate. Cool completely.

Make each glaze in a separate bowl, using a whisk to combine ingredients. Use more or less milk or powdered sugar to make thicker or thinner.

First drizzle chocolate glaze followed by vanilla glaze. See note below.

NOTE: You can put each glaze in a plastic ziplock bag, snip off the corner and drizzle on top. I use a small plastic bottle from a craft store with the tip cut off to allow the glaze to easily flow.