Ingredients
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1/2 tsp. vanilla extract
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup seedless raspberry preserves
3 Tbsp powdered sugar
Preparation
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, milk and vanilla, beating until smooth. Combine flour and next 3 ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13 x 9 inch pan. Dollop with preserves, and swirl with a knife. Bake at 350 for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with powdered sugar. Cut into squares.
