1 pk Cream cheese; 8 oz, softened
1 c Sugar
1/2 c Butter
1 3/4 c Flour
2 Eggs
1/4 c Milk
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Vanilla
1/4 ts Salt
1/2 c Raspberry preserves
Powdered sugar
In lg. bowl, beat cream cheese, sugar and butter on med. speed until
fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and
salt; beat about 2 minutes or till well-blended. Beat in remaining flour on
low speed till well mixed. Spread evenly into greased and floured 13x9x2
pan. Spoon preserves in 8 to 10 dollops on top of batter. Marble with
knife. Bake at 350 for 30 – 35 minutes till toothpick tests clean. Cool
slightly on wire rack. Sift pwd sugar on top.
Yields
12 Servings