This IS a good cake as the reviewers indicate. A couple of notes: 1) be aware this is a coarse textured cake and 2) a frosting like those used on Texas Sheet cakes does not work well between layers as it is absorbed into the cake - this makes a rather gooey cake.

Reviewed On: Jan. 26, 2009

Great and quick recipe. Very versatile - could easily use pork, chicken, steak, shrimp. Many reviewers indicate this was too spicy and many others said it was too bland. My husband likes very spicy meals, me - not so much. Even I thought this needed more chile paste and we added some at the table. This is definitely a keeper.

Reviewed On: Jan. 20, 2009

Got rave reviews on this recipe. It is very flexible. The changes I made: shortened the prep time by just using almonds to top the salad. Ommitted the bananas. Added nectarine, apple and grapes that I had on hand. Next time I will try decreasing the amount of oil, increasing the white vinegar a bit and using more dry mustard in the dressing.

Reviewed On: Sep. 25, 2007