THE ORIGINAL COPYCAT RECIPES WEBSITE

Desserts

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    Menu Description: "Vanilla ice cream between two pieces of devil's food cake. Served with hot fudge, creamy topping and a cherry."

    One of Shoney's signature dessert items is this Hot Fudge Cake, a dessert worshipped by all who taste it. To make construction of this treat simple, the recipe calls for a prepackaged devil's food cake mix found in any supermarket baking aisle. Try to find vanilla ice cream in a box, so that the ice cream can be more easily sliced to fit on the cake. Leftovers can be frozen and served up to several weeks later.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: “Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas.”

    I’ve learned a lot about cheesecakes over the last couple decades in the process of duplicating a variety of popular versions for the Top Secret Recipes cookbooks, and I’ve made a lot of mistakes. But the biggest secret I’ve discovered for baking picture-perfect cheesecakes is using a water bath. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. If you don’t over mix your filling and use a water bath, you’ll bake a restaurant-quality cheesecake every time. You also need to have a good recipe of course, and this one here is great if you like banana cream pie. It’s quickly become a top choice at the restaurant chain because of the banana flavor hidden in each layer. And everyone knows that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.50. Votes: 2

    Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."

    To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: “Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.”

    There are four delicious layers in this amazing cake that has been a signature dessert at the Italian chain for years, and assembling your own home clone is not difficult. For the two cheesecake layers in the middle I created a custom “no-bake” recipe since the chocolate cake on the bottom is already baked and we don’t want to keep baking it. The top layer is made by slowly cooking egg, cream, and sugar until thick, then stirring in chocolate chips. White chocolate drizzle is swirled into this fudgy topping, dark chocolate buttercream frosting is added, then mini chocolate chips are pressed all around the side of the cake for a beautiful finishing touch. The cake take a bit of time since each layer needs to set up in the chill box before the next one is added. When it’s all done you’ll have 12 servings of a really great looking dessert that will bring you loads of thanks from every chocoholic in the room.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: “An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with our classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.”

    The gluten-free brownie under the ice cream and homemade whipped cream is a flourless chocolate pecan cake cut into squares. Once the brownie is baked, it is chilled and sliced, then each serving is nuked for about 45 seconds until gooey hot. The fun really starts when you load a huge scoop of vanilla ice cream on top of the hot brownie and then drizzle some warm fudge sauce over the top. Outback cooks make the sauce from scratch each day, but it tastes similar to Hershey’s Hot Fudge Topping that you can get in just about any market. The homemade whipped cream formula here is easy and better than anything that comes out of a can. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. Save the 4-ounce cans that hold diced peppers or whatever you may find that comes in small cans with a 2 ½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Oprah named this blended concoction from the New York City-based Serendipity 3 one of her “Favorite Things” in 2006 saying that it makes her want to “dance on the chandeliers.”  Started in a basement on East 58th Street in 1954, Serendipity 3 has been a top stop for many celebrities though the years. Tennessee Williams and Jackie Kennedy were regulars. Andy Warhol used to pay for his meals with original drawings. With locations now open in Boca Raton and Las Vegas, Serendipity 3 is more than just a sweet shop, and also serves omelettes, salads, pizza and ribs. But the joint is best known for its Frrrozen Hot Chocolate, which is ordered by around 10,000 customers each month. In the restaurant each frosty creation is made by combining a secret dry mix with milk and ice in a blender on high speed until smooth. The dessert is poured into a huge goblet, topped with whipped cream and chocolate shavings, and served with spoons and straws. The chain claims the secret mix is a blend of many different chocolates, and then released a recipe to the Oprah Winfrey Show a while back (posted on the show’s website) which supposedly revealed the secret formula. But it appears to be way off. The recipe given to Oprah says to use 6 half-ounce pieces “of your favorite chocolate,” but the chocolate in the restaurant’s secret dry mix comes only from cocoa powders. Also the recipe doesn’t mention anything about nonfat dry milk which is a big part of the dry mix. All you have to do is look at the ingredient list on the package of mix to see “sugar, nonfat dry milk, dextrose, and cocoas.” That’s it. But you don’t need to order a 5-dollar package of mix to enjoy this dessert. I’ll save you a little time and money with this original Top Secret Recipe I’ve worked up which uses three popular brands of cocoa, plus dry milk and sugar. Blend this mix with whole milk and ice and you’ll have a delicious (and cheap!) clone of Oprah’s favorite drink that tastes better than any recipe out there.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Watch Todd make Serendipity 3 Frrrozen Hot Chocolate in this video.

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