1/2 c. butter
1/2 c. shortening
1 c. granulated sugar

Cream butter, shortening and sugar together. Set aside. In a small saucepan, put 5 tablespoons flour and gradually add 1 cup milk. Bring to boil, stir constantly. Remove from heat; and cool. When flour mixture is cool enough, add butter and sugar mixture and beat at high speed with electric mixer until fluffy. Add dash of salt and vanilla beat and then frost cake. Use instant lemon pie filling for joining layers of angel food cake, then top with Mock whip cream frosting.