Twinkee Filling

In a small saucepan, mix 5 T. flour & 1C. milk. Heat over medium heat till thick, stirring constantly. Set aside to cool.

 In a large mixing bowl, beat;

1 C. sugar……………..1/2 t. salt

1 t. vanilla…………….1/2 C. butter

½ C shortening

until light & fluffy. Add the cooled flour & milk mixture; continue beating until fluffy. Store covered in the fridge for up to 2 days before using as a filling between cake layers.

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