1 c. milk
1/2 c. flour
Pinch of salt

Cook stirring constantly, until thick (like a glob of mashed potatoes). Let mixture cool to room temperature before adding to sugar mixture.

Cream together:

1 c. granulated sugar
1/2 c. Crisco
1 stick of butter

Beat sugar and butter mixture on high speed until fluffy. Add cooked mixture and 1 1/2 teaspoons vanilla. Beat on high speed until real fluffy. Swirl on cake and refrigerate for 3-4 hours before serving.

Any cake with this frosting MUST be kept in the refrigerator.