Grew up in Brooklyn a few blocks from Ebingers & always remember this cake. I agree the crumb was finer than in the photos here, but they were definitely crumbs rather than a "dusting." (now it's the baker's preference.) if memory serves me, the blackout cake was created by one of Ebinger's bakers named Jacobi. Jacobi eventually left Ebingers & started his own bakery featuring his signature blackout cake. he began producing it commercially for sale at supermarkets (NYC Boroughs & LI.) That didn't last too long. Maybe he went too big too fast, but it's definitely too bad. BTW, I found a knock-off of the blackout cake at one of the big box stores a few years ago. It was merely a crumb covered sheet cake, no layers and despite claims on the box it was in no way authentic. The proof; served it for dessert after Christmas dinner and there were leftovers. Anyone who's had the real blackout knows that never happens.

• Reply