Raspberry Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit mix||2 Cup (32 tbs) (Packaged)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners icing||1⁄2 Cup (8 tbs)|
In mixing bowl cut cream cheese and butter or margarine into biscuit mix till mixture is crumbly; blend in milk.
Turn biscuit dough out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper roll dough to form a 12x8-inch rectangle.
Carefully turn onto greased baking sheet; remove waxed paper.
Spread raspberry preserves evenly down center of dough.
Make 21/2-inch long slits at 1-inch intervals on long sides of rectangle.
Fold each strip over raspberry filling.
Bake coffee cake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Serving size: Complete recipe
Calories 2194 Calories from Fat 701
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 47.5 g237.6%
Trans Fat 0 g
Cholesterol 222 mg74%
Sodium 819.3 mg34.1%
Total Carbohydrates 370 g123.3%
Dietary Fiber 10.2 g40.8%
Sugars 172.1 g
Protein 8 g15.9%
Vitamin A 51.2% Vitamin C
Calcium 79.4% Iron 58.6%
*Based on a 2000 Calorie diet