Ingredients 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda baking soda 1 package (8 oz.) cream cheese, softened 4 tablespoons (1/2 stick) butter or margarine, softened 3/4 cup granulated sugar 2 Eggs 1 teaspoon Pure Vanilla Extract, 4 Oz. 1 container (6 oz.) fresh raspberries 1/4 cup raspberry preserves confectioners' Sugar 1/4 cup milk Tools Covered Brownie Pan, 9 x 9-Inch Instructions Click to mark complete - Preheat oven to 350°F. Prepare 9 in. square pan with vegetable pan spray. - In small bowl, combine flour, baking powder and baking soda. In large bowl, beat cream cheese, butter and sugar with electric mixer until creamy. Add eggs, milk and vanilla; beat until smooth. Add flour mixture to cream cheese mixture; beat at low speed until just combined. Gently fold in fresh raspberries. Spread into prepared pan. Dollop with preserves; swirl with knife. - Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid. Dust with confectioners' sugar just before serving. Makes about 9 servings.
