Frosting

Rough (Roux) made from 1 c milk and 5 heaping table spoons flour. (Use table teaspoon not measuring). Mix thoroughly and strain into pan to eliminate lumps. Cook slowly until thick. Don't over cook. Wants to be a texture just beyond creamy.. let completely cool. Spread thin in pan to speed up cooling.

1/2 cup butter. (1 stick)

1/2 cup shortening

1 cup sugar

Add roux. (Roux removes the grittiness of the sugar)

Mix until smooth with no lumps.