1 1/2 cups milk
2 tablespoons cornstarch
1/2 cup vegetable shortening
1/2 cup margarine (no butter)
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Mix milk with cornstarch. Cook until thick, stirring constantly. Set aside to cool.

Cream vegetable shortening, margarine and sugar. Beat with electric mixer for 10 full minutes.

Combine second mixture with the first. Add vanilla and almond extracts; beat both together until creamy. The mixture should look like whipped cream.

Put on cooled cake.

This makes enough frosting for a 13 x 9-inch cake.