1 box chocolate cake
1 c. milk
2 tbsp. cornstarch
1 c. sugar
1 stick butter
1/3 c. shortening
1 tsp. vanilla
1/2 tsp. almond flavoring

FROSTING:

1 stick plus 2 tbsp. butter
6 tbsp. cocoa
2 1/2 tbsp. hot water
1 tsp. vanilla
3 c. confectioners' sugar

Bake a box mix chocolate cake in a jelly roll pan which has been greased. Cool. Bake about 25 minutes.

Combine 1 cup milk and 2 1/2 tablespoons cornstarch in small saucepan. Cook over medium, stirring constantly until it boils and thickens. Cool to room temperature.

Combine in large mixing bowl 1 cup sugar, 1 stick butter, 1/3 cup shortening, 1 teaspoon vanilla and 1/2 teaspoon almond flavoring. Beat until fluffy scraping the bowl frequently. Add cooled milk paste and beat on high speed until very creamy. Spread evenly over the top of the cake.