1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/2 c. butter
1 3/4 c. all-purpose flour
2 eggs
1/4 c. milk
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. raspberry preserves
Powdered sugar

In a larger mixer bowl beat cream cheese, sugar and butter with an electric mixer on medium speed until fluffy. Add half of the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt, then beat about 2 minutes or until well blended. Beat in the remaining flour on low speed until well mixed. Spread mixture evenly into a greased and floured 13 x 9 x 2 inch baking pan.

Spoon preserves in 8-10 dollops on top of batter. Swirl preserves with a knife into batter to form a marbled effect. Bake at 350 degrees for 30-35 minutes. Test for doneness with a toothpick by inserting into center and toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top of cake, cut into squares and serve warm. Makes 24 servings. Leftovers can be frozen to enjoy later.