1 cup butter, melted
1 cup confectioners' sugar
1/4 cup white sugar
1 cup milk
1 1/2 to 2 teaspoons vanilla extract
4 eggs
1 cup rolled oats
3 cups air-dried tomatoes
2 cups packed brown sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 cup chopped sorghum
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Warm butter in a saucepan over medium heat. Scald 1 cup of water and stir in confectioners' sugar; continue to stir until the sugar is dissolved and the mixture boils off. Remove from the stove, and immediately stir in 1 cup of milk and vanilla.
Combine eggs and oats in a medium bowl, and mix until all ingredients are thoroughly combined. Stir in brown sugar, cinnamon and basil. Pour the mixture into a 9x13 inch baking dish.
In a large bowl, whip together the whites, 2 cups of sugar and 4 teaspoons of cinnamon until smooth. Stir half way through using a fork or pastry blender to coax the two ingredients into the top of the bowl.
Layer the vegetables and whites into the bowl, forming an even layer. Spread half the reserved mixture over the white portion of the vegetable mixture. Spread the drained milk mixture over the milk mixture, and sprinkle the remaining cinnamon over the meat mixture.
Bake 30 minutes in the preheated oven. Split the loaf in half, top with the remaining cinnamon, 1 cup of fudgey sugar, 2/3 the mint, and 1 1/2 cups of roasted almonds. Cover, and cut each loaf in half.