Chocolate Almond Upside-down Cake

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Made this cake for the holidays and it was so easy. This was my first scratch cake and it came out looking beautiful. Tasted good too but was a bit richer than I expected it to be. I won't make it again for myself but may consider it for a potluck or gathering if I'm in the mood to showoff!

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I just made this cake but unfortunately will not be able to eat it as I have made this for my neighbors.I did not have a 10 inch cake pan so I used a 9 inch cake pan.Filled the pan three-fourths and used the rest of the batter to make cupcakes.I wasn't sure if this idea would work but surprisingly it did!I sifted the dry ingredients twice and used just three fourth cup almonds as my pan was small.Made no other alterations.
The cake looks absolutely marvellous!Will definitely make it once again!Thanks.

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This is a delicious recipe. I had lots of trouble with it--all my own fault because I don't have a 10-inch pan and tried, instead, to make it in a 9-inch pan. It overflowed everywhere in big burning globs, and what was left in the pan took an extra half-hour to cook. I almost threw it out, but I'm so glad I didn't. It looked beautiful when I finally plattered it, the pan came off without a hitch, and it tastes exquisite. It's a keeper, and I'm going to have to get a 10-inch pan.

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The flavor of this cake is great, like candy on top of chocolate cake, but it is difficult to tell just when it is done. The center stayed very jigglely for a long time after the time was up. I think I overcooked mine as it was dry in the center. I didn't have too much trouble with the almonds sticking, because I used a 10" spring form pan.

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I have made this recipe many times for family and friends.AND WE ALL LOVE IT.

The cake is rich and dense yet still very chocolatey. TH cake does need to bake longer than 35 minutes and
I cut the amount of butter for coating to three tablespoons instead of six.

This cake is amazing. I rely on this recipe for dessert for many parties.
This is a great cake, tried and true.

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I just finished making this cake. Although I was hesitant at making it since I saw there were no other reviews for it, I gave it a shot. I wanted to make sure that I buttered and coated the bottom of the pan well so that the almonds wouldnt stick. Still, what ended up happening was that once i poured the batter in, the almonds sank into the middle of the cake in the oven. This didnt make for a nice presentation and when I tried to flip it over, the whole thing kind of fell apart since it was too soft and gooey. It kinda ruined everything. I wouldnt recommmend this recipe.