anyone know the creamy source recipe for cake?

Question

is like milky/ creamy source.

the source usually add on bread pudding

Answer 1

The white icing glaze used on bread puddings and cakes in the US is simply milk and 10x (confectioner's) sugar and a tsp or 2 of vanilla extract. It hardens a bit and gets a crust, is that the kind you mean? Use milk sparingly. To 1/2 cup of 10x sugar use about 2 tablespoons of milk and 1 teaspoon of vanilla. Add more milk til it's a pourable consistency.

You can change the flavors in this glaze with simple extracts. Lemon extract for glaze on lemon poppy seed cake is excellent.

The only other thing I can think of would be what's called a hard sauce or a brandied hard sauce. Here are two similar recipes:

http://allrecipes.com/Recipe/Hard-Sauce-for-Cake/Detail.aspx
http://allrecipes.com/Recipe/Hardly-Hard-Sauce/Detail.aspx

Answer 2

here is a cake recipe which is soft, moist and delicious. you are on your own for the frosting though: CHOCOLATE MAYONNAISE CAKE 2 cups Flour, unsifted 2/3 cup Unsweetened Cocoa 1 1/3 tsp Baking soda ¼ tsp Baking powder 1 2/3 cup Sugar 3 Eggs 1 tsp Vanilla 1 cup Hellmann’s mayonnaise 1 1/3 cups water 1. Grease and flour the bottoms of two 9 inch round cake pans 2. In medium bowl stir together flour, cocoa, baking soda and powder, set aside 3. In large bowl using mixer at high speed beat sugar, eggs and vanilla, occasionally scraping bowl, 3 minutes or until light and fluffy 4. Reduce speed to low and beat in mayonnaise 5. Add flour mixture in 4 additions alternately with water, beginning and ending with flour 6. Bake at 350 degrees for 30-35 minutes or until cake tests done 7. Cool pans for 10 mins, remove and cool on wire rack 8. Frost if you wish but this cake is so moist and good it just needs a sprinkling of powdered sugar