1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 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

In large mixing bowl beat cream cheese, sugar, butter with 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 flour 9 x 13 inch pan. Spoon preserves in 8 to 60 dollops on top of batter with a knife. Swirl preserves into batter for marbled effect.

Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Sift powdered sugar on top and cut into squares. Serve warm.