This cake is every bit as good as it sounds. I made it when I was at the "in-laws" last weekend. They were kind enough to let me warm up the house a bit in order to bake this, but it was cold and rainy outside, so I didn't feel that guilty. I managed to sneak a piece before it disappeared -- two teenage sons, not including the boyfriend, and a wild pack of their equally hungry friends tend to make baked goods disappear pretty quickly.
Especially when it's chocolate upside down cake. Trish Magwood is a culinary genius. It seems so obvious and simple, and yet I hadn't even considered that a chocolate upside down cake was even possible. Magwood's cookbook, Dish Entertains, which I got the recipe from, is fantastic, and it's got the James Beard award to prove it.
I can't find the recipe online, which for me means that I probably shouldn't publish it. But this recipe from About.com is very close to Magwood's recipe. The only real differences are that no actual chocolate is used in Trish's recipe (it's all cocoa powder), and the ingredients for the chocolate sauce are boiled together to form a syrup before being poured over the batter. Well, have at it!