2 1/2 tablespoons flour 1/2 cup milk

1/2 cup soft oleo 1/2 cup shortening

1 teaspoon vanilla 1/4 teaspoon salt

powdered sugar

Cook flour and milk together over low heat. Stir continuously with wooden spoon until thick like paste. Remove from heat and cool. Cream oleo, shortening, vanilla, and salt with flour mixture.

Beat in enough powdered sugar (3 to 4 cups) to make mixture thick enough to spread.

Put icing between gob cakes and wrap with plastic wrap or wax paper.

NOTE:

Other variations found in the area include pumpkin gobs, banana gobs and chocolate gobs with peanut butter icing.