Shelly's Recipe

RASPBERRY-CREAM CHEESE COFFEE CAKE

Category: Coffee Cake

3 oz cream cheese
1/4 cup margarine
2 cups biscuit mix
1/2 cup raspberry preserves
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla

In a medium mixing bowl cut the cream cheese and the margarine into the biscuit mix until crumbly. Stir in the 1/4 cup milk. Turn onto a lightly floured surface. Knead 8-10 strokes.

On waxed paper, roll dough to a 12x8 inch rectangle. Invert onto a greased baking 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 for 20 minutes or until golden brown. Let cake cool 5 minutes before glaze.

GLAZE: In a small mixing bowl stir together sugar, milk and vanilla. Drizzle over slightly cooled cake. Serve warm.