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Parve
Easy
12 Servings
Allergens 
1 Hour, 20 Minutes
Diets
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)
12 eggs
3 cups sugar
4 cups flour
4 teaspoons baking powder
4 teaspoons vanilla sugar
1 teaspoon cinnamon
3/4 cup water or orange juice
1 and 1/4 cups oil
2 teaspoons almond extract
3 tablespoons cocoa
1/4 stick margarine
1/2 cup sugar
1/2 cup flour
1/2 cup ground nuts
cinnamon, to taste
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.
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