Raspberry Cream Cheese Coffee Cake

• 3 oz. pkg. cream cheese
• 1/4 c. butter or margarine
• 2 c. Bisquick mix
• 1/4 c. milk
• 1/2 c. raspberry preserves
• 1 c. sifted powdered sugar
• 1 to 2 Tbsp. milk
• 1/2 tsp. vanilla

1. In medium bowl cut cream cheese and butter into Bisquick mix until crumbly.
2. Stir in 1/4 cup milk.
3. Turn onto lightly floured surface and knead 8 to 10 times.
4. On waxed paper, roll dough to a 12 x 8-inch rectangle.
5. Invert onto greased cookie sheet; remove paper.
6. Spread preserves down center of dough.
7. Make 2 1/2-inch long cuts at 1-inch intervals on long sides.
8. Fold strips over the filling.
9. Bake at 375u0b0 for 20 minutes or until golden brown.
10. Let cool for 5 minutes before frosting.
11. In small bowl, stir together sugar, milk and vanilla.
12. Drizzle over slightly cooled cake.
13. Serve warm.

cream cheese, butter, bisquick mix, milk, raspberry preserves, powdered sugar, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353090 (may not work)