Victorian Raspberry Coffee Cake

• 1 1/2 oz. cream cheese (1/2 of 3 oz. pkg.)
• 2 Tbsp. margarine
• 1 c. Bisquick mix
• 2 1/2 Tbsp. milk
• 2 Tbsp. raspberry preserves
• 1 to 2 Tbsp. finely chopped walnuts
• 1/2 c. confectioners sugar
• 1/8 tsp. vanilla
• milk

1. With a pastry blender, cut cream cheese and margarine into Bisquick mix until mixture resembles coarse crumbs.
2. Add milk gradually, stirring with a fork.
3. Gather dough together.
4. Turn dough, cut onto lightly floured surface and knead 5 times.
5. Wrap dough with Saran Wrap and refrigerate for 1 to 2 hours.
6. On waxed paper, roll dough to a 6 x 1-inch rectangle.
7. Turn onto a greased baking sheet; remove waxed paper.
8. Spread raspberry preserves down center of dough.
9. Sprinkle with finely chopped nuts over preserves. Make 1-inch cuts at 1-inch intervals on long sides; fold strips over filling.
10. Bake at 425u0b0 for about 10 minutes.
11. Remove tinfoil before cooling.
12. Drizzle the warm coffee cake with icing.
13. Combine confectioners sugar, vanilla and enough milk to make of drizzling consistency.

cream cheese, margarine, bisquick mix, milk, raspberry preserves, walnuts, confectioners sugar, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914745 (may not work)