1 pkg cake mix (chocolate fudge)
1/2 c. margarine or butter (room temperature)
8 ounces softened cream cheese
6 ounces yogurt (raspberry)
1 tub Rich & Creamy chocolate frosting (ready to spread)
1 1/2 c. raspberry pie topping or filling
Preheat oven to 325 degrees. Grease lightly bottom of 13 x 9 x 2 rectangular pan. Mix cake mix (dry) and margarine in large bowl on low speed until crumbly. Reserve 1 cup. With floured fingers, gently press remaining crumbly mixture in bottom of pan. In same bowl, mix next three ingredients on medium speed until smooth. Mix in eggs until well blended. Pour mixture in pan. Sprinkle with remaining crumbled mixture. Bake for approximately 45 minutes or until center is set. Chill uncovered for no less than 2 hours before serving. Garnish with pie filling. Leftovers can be stored covered in refrigerator.