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    Score: 4.33. Votes: 3

    Here's a clone recipe for a favorite East Coast treat that could even fool Rosie O'Donnell. The snack food-loving talk show hostess professed her love for these tasty Drake's goodies on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling between two tender devil's food cake fingers. I'll take a Devil Dog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will create a cake similar to the original. You may also use a devil's food cake mix rather than the scratch recipe here. Just make the filling with the recipe below and assemble your cakes the same way.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 6

    There's nothing like a slice of fresh carrot cake with cream cheese frosting and a tall hot latte. Carrot cake and coffee go well together. I suppose that's why you'll find one of the best carrot cakes around at Starbucks. It's moist and flavorful, packed with nuts and golden raisins. Starbucks makes sure its tasty baked goods are fresh by contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs. Now you've got your own secret specs with this formula for a carrot cake clone that tastes like it came straight from the coffee house.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.88. Votes: 16

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.50. Votes: 4

    Menu Description: "We start with a warm, chewy bar layered with chocolate chips, walnuts and coconut. Topped with vanilla ice cream and drizzled with hot fudge and caramel."

    One thing that makes this dessert special is the way it comes to your table sizzling in a cast iron skillet—just like fajitas. The chocolate chip cookie and graham cracker crust "pie" sits in a hot skillet on top of bubbling cinnamon butter. It's topped with a scoop of vanilla ice cream, and then finished with walnuts, chocolate and caramel syrup. If you're a cloning perfectionist and want to present this dessert exactly like they do at the restaurant, you'll need a small skillet for each serving. Small cast iron skillets are the best, but any 6- or 8-inch saute pan will do fine. Just be sure your pan is real hot to get that same Chili's "sizzle" when you lay in the goodies. If you've got a big crew to feed and don't have enough skillets for each serving, you can add the cinnamon butter to individual serving plates, microwave the plates until the butter melts, then build each serving on the warm plates. It may not have the sizzle of the real thing, but it'll still taste like paradise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: "A true taste of the tropics. National award-winning recipe."

    Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.50. Votes: 4

    Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

    Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using this Marie Callender's lemon cream cheese pie recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.50. Votes: 2

    Menu Description: "Layers of rich chocolate cake and sweet buttercream icing."

    The cake mix has cherry flavoring mixed in and the buttercream frosting between the layers is made from scratch, but the real secret to this Top Secret Recipe is how we put it all together. You've got to make two slices through the edge of the baked cake to create the three thin layers, so you'll want to use a long serrated knife. Lay down some wax paper under the cake to help you turn the cake while you slice. Slide the whole thing over near the edge of the counter so that you can more easily keep the knife parallel to the countertop. You can use your favorite chocolate cake mix for the recipe, but be sure not to use one with pudding in it or one that is "extra moist" (Duncan Hines Moist Deluxe is one such brand). These mixes make slicing and layering difficult because the baked cake falls apart so easily.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.38. Votes: 13

    Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

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