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1 package Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup butter or margarine, softened
2 (8-ounce) package cream cheese, softened
1 (6-ounce) container raspberry yogurt (2/3 cup)
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
3 eggs
1 1/2 cups sliced strawberries
1/2 cup blueberries
1 (21-ounce) can strawberry pie filling
1- Heat oven to 325°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Beat cake mix and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3- Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4- Bake about 48 minutes or until center is set and dry to the touch. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.
Betty's Tip: To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 1 minute to 1 minute 30 seconds for an 8-ounce package of cream cheese.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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