1 yellow or chocolate cake mix

Prepare as directed and bake in a 9x13 inch pan. Cool cake and split into two layers.

FILLING:

1 1/2 c. milk
5 tbsp. flour
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
1/2 tsp. salt
1 c. granulated sugar
1 c. powdered sugar

Cook milk and flour until thick. Cover to keep skin from forming and cool. Cream remaining ingredients until fluffy, add cold milk mixture and beat until fluffy. Spread 1/2 of filling between the layers of the split cake. Freeze remaining filling for another cake. Store cake in cool place to prevent spoilage.