The one at the link below uses a Bundt pan. I have a recipe that calls for a 8x12" pan. CHOCLATE PECAN UPSIDE-DOWN CAKE Pecan Topping: 4 TBL unsalted butter, melted 1/2 cup packed brown sugar 1/2 cup light corn syrup (Karo) 1 1/2 cups coarsely chopped pecans Cake: 2 cups flour 1 tsp baking powder 1/2 tsp salt 8 TBL butter, softened (1 stick) 1 1/2 cups sugar 3 eggs 3 sq (3 oz) unsweetened chocolate, melted 3/4 cup sour cream 1 tsp vanilla For the topping: In a small bowl, combine the butter, brown sugar & syrup. Pour into a greased 8x12" baking pan. Scatter pecans evenly on top & set aside. For the cake: Preheat oven to 350°. Whisk together the flour, baking powder & salt 7 set aside. Cream the butter; gradually add the sugar. Beat until light & fluffy. Beat in the eggs one at a time. Stir in the melted chocolate. Combine the sour cream & vanilla. Add to the batter alternately w/the dry ingredients. Pour over the topping in the pan. Bake 45 minutes or until a tester inserted in the center of the cake comes out clean. Loosen the edges with a sharp knife. Invert onto a cake plate immediately. serve w/whipped cream of vanilla ice cream.~~Scarsdale Entertains Here is a link that might be useful: Chocolate Nut Upside-Down Cake

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This is a killer chocolate recipe. You must love chocolate though!! Chocolate Chocolate Soufflés (recipe courtesy of Emeril Lagasse) Yield: 4 servings 2 teaspoons unsalted butter, softened 1/2 cup sugar 8 ounces semisweet chocolate, break up into chunks 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier Confectioners' sugar, for dusting Grand Marnier Chocolate Sauce 1 cup heavy cream 1 tablespoon butter 1/4 cup Grand Marnier 4 ounces semisweet chocolate, finely chopped In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve with the souffle. . Preheat oven to 400 degrees F. Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin. Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat. In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. Emeril recommends serving with the chocolate sauce, but I felt it was rich enough and very delicious without the sauce.

BTW -- I do not mix the chopped nuts into the batter - only put them into the bottom of the bundt pan before the batter goes in. I also use Pecans only. My take on the Giant Food glaze for this rum cake includes McCormick Imitation Rum Extract. The flavor of the McCormick Imitation Rum extract is exactly the same as that used in the Giant Food cake. I am almost 100% sure the store bakery did not use real rum. DL