1/2 c. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. sugar
1 egg
1 tsp. vanilla
2 1/4 c. unsifted all-purpose flour, divided
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1/2 c. cocoa

Cream butter, cream cheese, sugar, egg and vanilla in large mixer bowl until light and fluffy. In a separate bowl, combine 1 1/2 cups of the flour, baking powder, salt and baking soda; blend into creamed mixture. Divide dough in half. Add cocoa to 1/2 of dough; blend well. Add 3/4 cup flour to remaining half of dough; blend well.

Roll each half into a 9 inch square. (If dough is too soft, chill about 15 minutes.) Place chocolate dough on top of vanilla. Roll up jelly-roll style. Wrap tightly in waxed paper; chill several hours or overnight. Slice dough 1/4 inch thick. Place on an ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack.