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BERRY COFFEE CAKE
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1 (3 oz.) cream cheese
1/4 c. oleo
2 c. Jiffy or Bisquick
1/3 c. milk
1/2 c. raspberries or apricot or strawberry preserves
DRIZZLE
1 c. sifted confectioners sugar
1 tbsp. milk
1/2 tsp. vanilla
Cut cheese and oleo into Bisquick mix. Turn on floured surface and knead 8 times. Roll on wax paper and spread preserves down center. Cut 1 inch strips on outer edge and fold strips over as in a braid. After baked pour drizzle over or before baking sprinkle cinnamon and sugar over top.
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Source: http://www.nancys-kitchen.com
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