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Hometown Recipes Magical Desserts Upside-down and pudding cakes are old-fashioned desserts that seem to perform a sleight of hand in the oven. Upside-down cakes, assembled in lay ers in a cast-iron skillet, are flipped over when done to reveal a finely textured cake on the bottom and a moist gooey sauce on top. Pudding cakes are assembled like traditional cakes, but while baking, the cake rises to the top and a creamy pudding sinks to the bottom. This week, American Profile presents two cake recipes that allow you to perform some culinary magic of your own. Glenda Barber, of St. James, Mo., sent us the recipe for Lemon Pudding Cake. “This is an old recipe from my mother. She took it to family reunions every year, and there were never any leftovers," she says. Fudge Upside-Down Cake is another recipe passed from mother to daughter. Kay Carmans mother made this cake many times as Carman was growing up. “It was a recipe that probably came from a farm newspaper, as we lived on a farm," says the resident of Philpot, Ky. As always, American Profile looks for ward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Home town Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin. TN 37067. Please note that recipes and photos will not be returned. Search Our Recipe Database! Our new online recipe database has more than 500 Hometown Recipes organized by category and keyword. Just log on to AmericanProfile.com and click on Recipes. \mrmPivtilHfCom RECIPE: ISSmim Glenda Barber St. James, Mo. i \ % ' Mi IB , ejj&t- RECIPE: ...Viv •■ j 1 - * ’ - . ’ ■*;,' * ; rj Photo: High Cotton Food Styling & Photography Lemon Pudding Cake <d ■ IH (WSI m& 7:.'“ .>.. M» ■• #> Phopf Mark Boughton Styling: Teresa Blackburn Fudge Upside-Down Cake Amrimfh/ffk Bt* ■ ~ m Kay Carman Philpot, Ky. Lemon Pudding Cake 3 tablespoons butter, room temperature I cup sugar 4 eggs, room temperature V 2 cup fresh lemon juice Vc teaspoon salt 3 tablespoons all-purpose flour I cup milk Fresh raspberries 1. Preheat oven to 325 F. Lightly grease a 9-by 5-inch loaf pan or a 6-cup souffle dish. 2. Beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended. 3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into prepared pan. Bake 50 minutes, covering with foil during the last 10 minutes if the top gets too brown. Serve warm or chilled with raspberries. Serves 6. Fudge Upside-Down Cake Cake: 2 tablespoons butter or margarine % cup granulated sugar 4 tablespoons cocoa 1 cup all-purpose flour 2 teaspoons baking powder 'A teaspoon salt I cup milk V 2 cup chopped walnuts I teaspoon vanilla extract 1. Preheat oven to 350 F. Grease a large cast-iron skillet or 13-by-9-inch pan. 2. To prepare the cake, melt butter and pour into a large bowl. Add sugar and cocoa; mix well. Combine flour, baking powder and salt. Add to butter mixture alternately with milk. Add walnuts and vanilla. Pour into pan. 3. To prepare the sauce, combine sugars, cocoa, but ter and milk in a saucepan. Heat. Add chocolate; stir until chocolate melts and sauce is smooth. Stir in almond flavoring and walnuts. Pour over batter. 4. Bake 25 to 30 minutes. Cool slightly. Invert cake onto platter. Serve with ice cream or whipped cream. Serves 10. Sauce: V 2 cup granulated sugar V 2 cup brown sugar 3 tablespoons cocoa I tablespoon butter or margarine I cup milk I ounce unsweetened chocolate Z 2 teaspoon almond flavoring V 2 cup chopped walnuts