▏10.5 oz. mini marshmallows for any chocolate cake prepared in a 9×13pan 1/3 cup butter, 1/3 cup milk, 1/3 cup cocoa powder, 1 teaspoon vanilla extract, and 3 cups powdered sugar comprise the frosting.
Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top.
Combine the chicken stock, minced garlic, diced tomatoes, linguine pasta, basil, garlic salt, and pepper in the same location. While accompanied by the covering, bring to a boil.
Stir the marshmallows for an additional two to three minutes at 350 degrees Fahrenheit, or until they are barely swollen and melted. Place the cake on a cooling rack before applying a drizzle of icing on top.
Immediately drizzle heated frosting over the cake. Allow the cake to cool in the refrigerator for approximately thirty minutes, or until the frosting has solidified. Remain exposed to ambient temperature.
Decadent homemade chocolate cake adorned with molten marshmallows and warm chocolate frosting, this is the Mississippi Mud Cake.