This recipe makes enough to frost an 8-inch, 2 layer cake.
1 cup Non-Dairy Milk
3 tbsp All-Purpose Flour
1 tsp Vanilla Extract
1/2 cup Margarine
1/2 cup Shortening
1 cup less 2 tbsp Granulated Sugar
2 tbsp Cocoa Powder
Whisk together the milk and flour. In a pot over, medium heat, cook (stirring continuously) until mixture becomes a thick roux. Remove from heat and allowing to cool completely (I cool in the refrigerator to speed things up).
When roux has cooled, add vanilla and beat until smooth. Set aside.
Beat together margarine and shortening. Add cocoa powder (sift if lumpy) and sugar and beat until light and fluffy (about 2 minutes). Add cooled roux mixture and beat until thoroughly combined (3-4 minutes). Remember to scrape the sides of the bowl periodically.