Preheat oven to 350; grease 9x13 metal pan.

Mix cake mix, eggs, oil, water, raspberry yogurt and instant pudding in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!

Meanwhile in a small bowl, mix together the sugar, brown sugar and cinnamon. Set aside. Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9x13 metal pan. Sprinkle ½ of the brown sugar/sugar mix over the cake in the pan. Pour the remaining batter on and sprinkle with remaining sugar.

Make crumb topping. In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Stir in chocolate chips. Sprinkle evenly over cake.

Place in oven and bake 45-55 minutes, or until edges are golden brown and separating away from the pan and toothpick comes out clean.