RASPBERRY COFFEE CAKE

Steps:

• 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.