1 pkg chocolate fudge cake mix
½ C butter or margarine, softened
2 pkg (8 oz) cream cheese, softened
1 container (6 oz) raspberry yogurt
1 tub chocolate frosting
3 eggs
½ C raspberry pie filling
Heat oven to 325°. Lightly grease bottom of 13x9 pan with shortening or cooking spray. In large bowl, beat cake mix and butter until crumbly; reserve 1 cup. Press remaining mixture into bottom of pan. In same bowl, beat cream cheese, yogurt, and frosting until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
Bake about 48 mins or until center is set. Refrigerate uncovered at least 2 hours before serving. Serve with a dollop of pie filling. Store covered in refrigerator.
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