Raspberry Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
In mixing bowl cut cream cheese and butter or margarine into biscuit mix till crumbly.
Blend in milk.
Turn out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto a greased baking sheet; remove waxed paper.
Spread preserves down center of dough.
Make 2 1/2-inch cuts at 1-inch intervals on long sides.
Fold strips over preserves.
Bake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Serving size: Complete recipe
Calories 2403 Calories from Fat 722
% Daily Value*
Total Fat 82 g126.1%
Saturated Fat 48.3 g241.6%
Trans Fat 0 g
Cholesterol 222 mg74%
Sodium 819.3 mg34.1%
Total Carbohydrates 416 g138.8%
Dietary Fiber 10.2 g40.8%
Sugars 213.8 g
Protein 8 g15.9%
Vitamin A 51.2% Vitamin C
Calcium 79.4% Iron 58.6%
*Based on a 2000 Calorie diet