Bisquick Raspberry Coffee Cake


One 3-ounce package cream cheese
4 Tablespoons butter
2 cups Bisquick baking mix
1/3 cup milk
1/2 cup raspberry preserves (or strawberry)

1 cup confectioner's sugar, sifted
1 to 2 Tablespoons milk
1/2 teaspoon vanilla

Cut cream cheese and butter into Bisquick till crumbly with pastry blender. Blend in the 1/3 cup of milk with wooden spoon. Turn onto floured surface. Knead 8 to 10 strokes. Roll dough onto wax paper to a 12 x 9-inch rectangle. Turn onto greased baking sheet or cookie sheet; remove wax paper. Spread preserves down center of dough. Make 2-1/2 inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake in 425-degree oven for 12 to 15 minutes.

Make icing and drizzle on top.





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