8 oz. cream cheese, softened
1 c. sugar
1/2 c. butter
1 3/4 c. 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

Beat cream cheese, sugar and butter with electric mixer on medium speed until fluffy. Add half the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt; beat approximately 2 minutes or until well blended. Beat in remaining flour on low speed.

Spread in greased and floured 9x13 pan. Spoon preserves in 8 to 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. Cool slightly. Sift powdered sugar on top. Cut into squares; serve warm.