entenmann’s all butter loaf
i love a good, thick slice of pound cake. more specifically, entenmann’s all butter loaf. that’s right. “all butter” and that’s the way it should be. i don’t want to hear anything about that frozen sara lee crap. what’s that? you like it better and you eat it cold? you’re disgusting. get out of here.
the best part is the gooey, yellow part at the top. i suspect someone just let a fatty pat of butter melt there. i always eat the bottom of the pound cake and save the top for last. i used to try to maximize the surface area of the gooey, yellow part on my slice, starting with a thick slice and swerving right until it ended as a super thin piece. or, i would simply cut from the middle. when i got older and more dexterous with a knife, i’d cut in halfway and take the gooey chunk out.
to make my fatty desserts even fattier, i pair it with pound cake. ice cream, with pound cake. chocolate fondue and bananas, with pound cake. s’mores, with pound cake instead of graham crackers. pound cake, with pound cake. pound cake, with pound cake, with whipped cream. really, i’m the bubba gump of pound cake. i leave you with my secret techniques of cutting pound cake: