What a wonderful recipe! My husband and I really enjoyed this. I did make a few variations. I used 4 oz of thin spaghetti and 2/3 of the sauce ingredients. I did substitute fresh ginger for a little less than a teaspoon of ground ginger. Did not have peanuts or green onions but added in shredded chicken breast and spinach leaves instead. It made a wonderful meal! My husband did comment it did not have enough of a peanut taste, the spiciness was great as was the ginger flavor. For me, it was perfect. The blend of flavors was amazing. Thanks for this wonderful recipe!

Reviewed On: Jan. 24, 2005

I made this for my husband's birthday and he loved it. He's not normally a cake eater, but this cake he could not get enough of. I did make a few changes. I used 2 cake pans and baked it for 40 minutes and only used 1/2 cup of oil. I also didn't use any strawberries in the batter, instead I drained the liquid from the frozen strawberries and used the pieces as filling between layers. Also opted for Cool Whip Frosting (from this site). The combination was amazing!

Reviewed On: Jan. 22, 2005

These were fabulous! Loved them, loved them! Crispy on the outside and so very soft and fluffy on the inside. I am a sweet tooth but I count calories, so I substituted the sugar for 1 cup of Splenda and used Country Crock with Yogart spread. I didn't have cream of tartar, so used 4 teaspons of baking powder in place of that and the baking soda. I also added some frozen blueberries. They were really wonderful! And barely a 100 calories each!

Reviewed On: Nov. 23, 2004