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 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; beat about 2 minutes or until well blended. Beat in the remaining flour on low speed until well mixed. Spread evenly in a greased and floured 9x13x2 inch baking pan. Spoon preserves in 8 to 10 dollops on top of batter.

With a knife, swirl preserves into batter to form a marbled effect. Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Makes 24 servings.