White chocolate/raspberry coffee cake

Have you ever bought that liquid coffee creamer, the flavored kind, and then discovered you didn't like it?? Well..I did. And then wondered what the heck I could do with it, instead of pouring it out!
Here is what I made.
I used a 10x15x1" jelly roll pan, sprayed with cooking spray.
Baked at 350 degrees for 25 minutes.

4 cups of Bisquick..I used the low fat mix
1/2 cup of sugar
1/4 cup of melted butter
3 whole eggs
1 cup of Raspberry/white chocolate liquid coffee creamer (International Delight)
1/2 cup of white chocolate chips
Approximately 1 cup of raspberry jam...seedless, and I used the 'just fruit' kind because it was what I had!

Mix together...everything but the chips and jam. If batter looks too thick, add more creamer. Spread 2/3 of the batter on the jelly roll pan.
Then spread jam over the batter. Next drop the rest of the batter by big spoonfuls over the jam. Sprinkle with white chips.
Bake for 25 minutes.
Make a drizzle icing of 1 cup confectioner's sugar and enough creamer to make it thin. Drizzle over top of baked cake.

This was really really good! I also used part black raspberry and part red raspberry and mixed them first...because I had both I needed to use up.!