You couldn’t leave Tante Laya Kreiswirth’s house without her delicious cakes… which is why we are sharing with you her special brand of love, her recipes, in honor of her first yahrtzeit. (Printed in Whisk Issue 437)
Combine crumb ingredients and set aside.
Beat eggs and sugar until fluffy on high speed. Add remaining ingredients, besides the cocoa, on slow speed, alternating between the wet and dry ingredients. Pour three fourths of the batter into a greased 11 x 15-inch pan.
Add the cocoa to the remaining batter and marbleize in the pan.
Sprinkle the crumb mixture to cover the batter.
Bake at 350 degrees Fahrenheit for 60 to 70 minutes.