1 cube (1/4 lb.) margarine
1/2 cup sugar
3/4 cup milk
3 Tbl. flour
1 tsp. vanilla
Beat together margarine and sugar. Cook milk and flour over medium heat until thick. (To avoid lumps gradually add milk to flour, making a paste, then add more milk over low heat, stirring continuously.)
Cool and mix (with mixer) with margarine mixture. Add vanilla. Frost over Angel Cake*. Refrigerate to set frosting.
*I always use Duncan Hines Angel Cake Mixes.