HERSHEY'S DISAPPEARING CAKE WITH GINGERBREAD

1/4 c. butter
1/4 c. shortening
2 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. cocoa
1 3/4 c. unsifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. soda
1/8 tsp. salt
1 3/4 c. milk

Grease and flour two 9 inch pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl, add alternately with milk to batter. Blend well. Pour into pans, bake at 350 degrees for 30 to 35 minutes until done. Cool 10 minutes. Remove from pans and use your cocoa recipe.

CHEESE FILLING FOR GINGERBREAD:

2 neufchatel or cream cheese
2 c. chopped dates
1 c. chopped nuts
1/2 tsp. salt
Cream

Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread while still hot.