8 oz cream cheese, softened
1 cup sugar
1/2 cup butter
1-3/4 cups flour
2 eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1/2 cup raspberry preserves

In large bowl, beat cream cheese with sugar and butter on medium speed until fluffy. Add 1 cup flour, eggs, milk, baking powder, baking soda, vanilla and salt. Beat until well blended. Beat in remaining flour on low until blended. Spread evenly in greased and floured 9x13-inch pan. Spoon preserves in 8 to 10 dollops on top of batter and swirl. Bake at 350° for 30 to 35 minutes, or until toothpick comes out clean. Cool on rack; sift powdered sugar on top. Makes 24 servings.