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

Heat oven to 325 degrees (dark nonstick pan - 325 degrees). Grease rectangular pan, 13x9x2 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 to 20 minutes.

Beat cream cheese and sour cream until smooth. Blend reserved cake mix, water, sugar and 2 eggs into cream cheese 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 to 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 to 226 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.