Black Raspberry Sheet Cake 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup granulated sugar 1 cup margarine 3 egg yolks, beaten 1/2 cup milk 1 teaspoon vanilla extract 1 (21 ounce) can black raspberry pie     filling or cherry pie filling In a large bowl, add ingredients as listed in order, except pie filling. Mix very lightly and do not handle dough more than necessary. Take 3/4 dough and roll out on pastry cloth or floured board. Roll out to fit a 12 x 9-inch cake pan and at least 1 inch put the sides of the pan and place in pan. Spread pie filling on pastry. Roll out remaining dough to a 12 x 6-inch rectangle and with pastry cutter, dipped in flour, cut strips of dough for lattice on top of filling. Bake 30 minutes at 350 degrees F. After cake is thoroughly cooled, make topping. Topping 1/2 cup butter or margarine 1/2 cup shortening 8 ounces cream cheese 1 pound confectioners' sugar Dash of salt 1 pint Marshmallow Creme 1 cup shredded coconut In large bowl, allow to soften to room temperature margarine, shortening and cream cheese. Cream well. Add confectioners' sugar and salt. Cream well. Add Marshmallow Creme and spread on cake. Sprinkle with coconut. Refrigerate at least 2 hours.