*Not-Too-Rich-Frosting: cook flour and milk until thick, stirring constantly. Cool. Cream the sugar, butter, and vanilla. Combine one spoonful cooled flour mixture with the other mixture. Beat well. Gradually add the rest of the cooked mixture, one spoonful at a time, beating constantly. Spread the completed frosting onto the middle layer and top layers of the cooled cake. Do not frost the sides of the cake.