| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, And, Coffeecakes |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Don't remember where I got it Posted to MC-Recipe Digest V1 #676
by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 17, 1997
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