Recipe: Orange-Cheese Braid with Chocolate Drizzle (Bisquick recipe)

ORANGE-CHEESE BRAID WITH CHOCOLATE DRIZZLE

1 (3 ounce) package cream cheese
1/4 cup firm margarine or butter
2 1/2 cups Bisquick baking mix
1/2 cup orange juice
1 (8 ounce) package cream cheese, softened
1/3 cup orange marmalade
FOR THE CHOCOLATE DRIZZLE:
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla
3 to 4 teaspoons milk

Heat oven to 400 degrees F.

Cut the 3-ounce package cream cheese and the margarine into baking mix. Stir in orange juice. Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Knead 10 times. Roll into 15x9-inch rectangle. Place on large ungreased cookie sheet.

Beat the 8-ounce package cream cheese and the marmalade until smooth.

Spread in 4-inch strip of the cream cheese mixture lengthwise down center of rectangle. Make cuts 2 1/2 inches long at 1-inch intervals on each 15-inch side of rectangle. Fold strips over filling, overlapping and crossing in center.

Bake about 20 minutes or until golden brown. Cool 10 minutes. Carefully remove from cookie sheet to wire rack. Cool completely.

Drizzle with Chocolate Glaze. Refrigerate any remaining coffee cake.

TO MAKE THE CHOCOLATE DRIZZLE:
Mix all ingredients until smooth and of drizzling consistency.

Makes 1 coffee cake (12 slices)
Source: Betty Crocker's New Christmas Cookbook