Thin and Rich Chocolate Frosting

I must have cut the one out of the paper at least 20 years ago. To ice a 2-layer cake:

• In a saucepan (or glass bowl if you're going to microwave), melt 3 oz. chopt unsweetened chocolate, then stir in 6 T. roasted almond oil,
  
• Blend 1/2 cup sugar with 1 T. cornstarch, then add this to the pan
• Whisk in 1/2 c. milk
• Bring this to a boil over moderate heat, whisking. (Or microwave it for about 30 seconds to boil it)
  
• Remove pan from heat and stir in 1 t. vanilla
• Let mixture cool, stirring the frosting "every so often"
• Frost the cake when the icing is lukewarm and still spreads easily