Costco Copycat Cake Food

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

COPY CAT COSTCO MOUSSE CAKE FILLING

Steps:

• Combine all in a bowl and mix with hand blender until smooth and thick.
• For Vanilla - Use Vanilla flavored pudding.
• For Milk Chocolate - Use chocolate pudding.
• For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
• For cheesecake flavored - Use cheescake pudding.
• Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.

COSTCO MUFFINS - COPYCAT

Steps:

• Mix all ingredients together.
• Spoon into prepared muffin cups.
• Bake at 375 for approximately 20 minutes or until tops are lightly browned.
• For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
• FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
• Create your own: use whatever flavor cake mix you want and add your own goodies.
• Other suggestions:.
• + French vanilla cake mix and fresh raspberries.
• + Lemon cake mix and poppyseed.
• + Spice cake mix with cinnamon/sugar topping.

COSTCO-STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Mix graham cracker crumbs, 2 Tbl. sugar, cinnamon, and melted butter.
• Line an 8" or 8 1/2" springform pan with crumb mixture on bottom and insides of pan.
• Refrigerate until ready to fill.
• Whip egg whites until stiff and dry.
• Beat cream cheese with beaters until soft.
• Add 1 cup sugar, and blend.
• Beat in egg yolks, one at a time.
• Blend in sour cream, flour, vanilla,and lemon extract.
• Fold in whipped egg whites, and then pour into prepared pan.
• Place cheesecake in oven in a shallow pan of hot water, and bake for one hour and 20 minutes.
• Turn off oven, leaving the cake inside.
• Allow it to cool off in the oven for 1-2 hours.
• Remove from oven, and let stand.
• When at room temperature, refrigerate overnight.
• Store any leftovers in the refrigerator.