Raspberry Coffee Cake

1. 1

   Cut the cream cheese and butter into the bisquick till crumbly.

2. 2

   Blend in the milk.

3. 3

   Turn out onto a lightly floured board and knead 8-10 strokes.

4. 4

   Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.

5. 5

   Grease a baking sheet and flip the dough onto it.

6. 6

   Remove the wax paper.

7. 7

   Spread the preserves dow the center of the dough.

8. 8

   Make 2 1/2 inch cuts at 1 inch intervals on the long sides.

9. 9

   Fold the strips over the filling.

10. 10

    Bake at 425 degrees for 12-15 minutes.

11. 11

    Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.

* Per serving · 4 servings · Values may vary.

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