I worked for Cane's back when there was only one restaurant on Highland Rd in Baton Rouge, and again at another location fairly recently. I cannot confirm that the sauce recipe did not change, but the sauce tasted the same as I remembered it from when I learned the recipe.

The real secret to Raising Cane's fingers is twofold. First is that they use only fresh, never frozen chicken fingers. Any foodie will confirm that this makes a difference. I remember my manager plunging his hand into all boxes of chicken tenders received to ensure that they were not frozen. While he griped about it every time we received a shipment, it certainly did guarantee a superior product. The other secret, as has been speculated, is MSG. The tenders are marinated for no less than 24 hours in a brining solution of water, salt, and MSG. The breading on the tenders also includes MSG. Back in the day, before Cane's started using pre-mixed marinade and breading flour, the use of the term "MSG" in a recipe was taboo, instead referred to as "the good stuff" in the resaurant.

So now to the recipe--(I have not found a conversion for lbs mayonaisse to any volume of mayonaisse):

10 lbs Kraft Real Mayonaisse
(3) #10 cans Ketchup (Heinz, as I remember)
40 fl. oz. Worchestershire sauce
3/4 cup ground black pepper
3/4 cup garlic salt

That's it. Many have speculated that Tony Chachere's seasoning is used in Cane's sauce, but if you mix worcestershire, garlic, and black pepper, who needs Tony's? The reddish color may contribute to the myth (or to the myth that paprika is included), but mix mayo and ketchup and you will have the pale-reddish color of Cane's sauce without any additions. I assure you that this is the genuine, original recipe for Cane's sauce. Scale it down, or make the roughly 4 gallons of sauce that this recipe yields, and give it the Pepsi Challenge.

I have seen a request for the honey-mustard recipe. I have it somewhere, and will post it if I can find it, but HM is HM to me.