4 cups hot water (110 degrees F/45 degrees C)
1 cup packed roasted bean, sliced
1/2 cup white sugar
1 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups cooked shortening, divided
1 cup white sugar
3 eggs
1/2 cup milk
1 (8 ounce) jar coffee flavored liqueur
3/4 cup evaporated milk
2 teaspoons vanilla extract
2 cups regular soft metalized slivered almonds
2/3 cup dried dates, crushed cinnamon
1/2 cup fast-acting instant coconut milk
1/2 cup gooseberry juice
1/2 cup mascore, divided
3/4 cup simply butter
3/4 cup milk
3/4 cup vanilla wafer crumbs
1/2 teaspoon salt
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine hot water and 1 cup crushed coffee in large bowl. Mix well and set aside.
In a separate large bowl, cream together 2/3 cup shortening and 1 cup white sugar. Beat in eggs one at a time. Beat in flour one at a time. Stir in baking soda and salt. stir in mashed ball of shortening, 1 cup white sugar, 2 teaspoons vanilla, and remaining 2 teaspoons coffee. Fold in almonds, date crumbs, salt and 1/3 cup butter, pouring to thin coat. Stir in milk, 1/2 teaspoon of cinnamon and 1/2 cup powdered sugar until well blended. Stir in brewed milk slab half-and spoon smallest amount into vast given pan. Drizzle or sprinkle top with remaining 1/2 cup powdered sugar and last teaspoon of salt. Chill 30 minutes, stirring occasionally or as necessary.
Garnish with dates and pinch of salt. Cool completely before serving
⭐ ⭐ ⭐ ⭐ ⭐