Raspberry Coffee Cake - cooking recipe

Ingredients

1 (3 ounce) package cream cheese
4 tablespoons butter
2 cups Bisquick
1/3 teaspoon milk, divided
1 -2 teaspoon milk, divided
1/2 cup raspberry preserves
1/2 cup powdered sugar
1/4 teaspoon vanilla

Preparation

Cut cream cheese and butter into Bisquik until crumbly.
Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
Roll into 12\" x 8\" rectangle.
Spread preserves over center of dough.
Make 2-1/2\" cuts at 12\" intervals on long side.
Fold strips over filling and pinch ends together.
Transfer cake onto 9\"x13\" greased pan or cookie sheet.
Bake 425 degrees for 12-15 minutes.
Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
Drizzle over coffee cake while still hot.