Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.
In a small bowl whisk milk, vanilla extract, and almond extract.
Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.