Braided Cake

1 c. Bisquick
1/4 c. flour
4 oz. Cream cheese
2 T. butter
1 T. milk
1/3 c. raspberry jam (or any other you prefer)

Preheat oven to 435° Place Bisquick, cream cheese, and butter in bowl. Use a pastry blender to cut in ingredients together until crumbly. Add milk and mix. Knead on lightly floured surface until smooth. Roll into a rectangle shape about 1/4 inch thick. Cut strips of dough toward center of both sides. Spread jam in the middle third of dough. Bring strips toward center to form braid. Place onto a lightly greased baking sheet. Bake for 12 minutes. Drizzle icing on top.

Icing
1/2 c. powdered sugar
2 t. sweetened condensed milk
1/4 tsp. vanilla or almond extract
Combine all ingredients in small bowl. Add enough milk until just thickened.