1 pkg. marble cake mix
1/3 c. butter, softened
1 egg
2 pkg. (8 oz.) cream cheese, softened
3/4 c. dairy sour cream
1/3 c. water
2/3 c. sugar
2 eggs

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. Reserve 1 cup cake mix (dry). Blend remaining cake mix (dry), butter and 1 egg on low speed until dough forms. Pat in bottom of pan. Bake until golden and crust begins to pull away from sides of pan, 15-20 minutes.

Beat cream cheese and sour cream mixture on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Reserve 1 1/4 cups cream cheese mixture; pour remaining mixture over crust. Blend reserved cream cheese mixture and marbling mixture in small bowl on low speed. Drop dark batter by generous tablespoonfuls randomly in 6-8 mounds onto yellow batter. Cut through batter with knife in S shaped curves in one continuous motion. Turn pan 1/4 turn and repeat for marbled effect.

Bake until set and cake springs back when touched lightly in center, 31-36 minutes. Run knife along edges of cake to prevent cracking; cool completely. Refrigerate until firm. Cut into 2 1/4 x 1 inch bars. Top with fruit pie filling if desired. Refrigerate any remaining bars. 48 bars.