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 large bowl beat cream cheese, sugar and butter with an electric mixer until fluffy. Add half the flour, 2 eggs, milk, baking powder, baking soda, vanilla and salt; beat until well blended. Beat in remaining flour on low speed until well mixed.

Spread into a greased and floured 13x9x2 pan. Spoon 8-10 dollops of preserves on batter. Swirl preserves to marble. Bake at 350 degrees for 30-35 minutes. Cool on wire rack. Sift powdered sugar on top.