Raspberry Cream Cheese Coffee Cake - cooking recipe

Ingredients

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

Preparation

In medium bowl cut cream cheese and butter into Bisquick mix until crumbly.
Stir in 1/4 cup milk.
Turn onto lightly floured surface and knead 8 to 10 times.
On waxed paper, roll dough to a 12 x 8-inch rectangle.
Invert onto greased cookie sheet; remove paper.
Spread preserves down center of dough.
Make 2 1/2-inch long cuts at 1-inch intervals on long sides.
Fold strips over the filling.
Bake at 375\u00b0 for 20 minutes or until golden brown.
Let cool for 5 minutes before frosting.
In small bowl, stir together sugar, milk and vanilla.
Drizzle over slightly cooled cake.
Serve warm.