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 large mixer bowl beat cream cheese, sugar and butter with an electric mixer on medium sped 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 13 x 9 x 2 inch baking pan. Spoon preserves in 8-10 dollops on top of batter. With knife, swirl preserves into batter to form a marbled effect. Bake at 350 degrees for 30-35 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 square and serve warm. Makes 24 servings.