Paula Deen: It Ain't All About Cooking

April 16, 2007— -- Known as the "Queen of Southern Cuisine," Southern Belle chef and Food Network veteran Paula Deen shares her secrets of success that she learned on her rocky road to culinary stardom in her new book, "Paula Deen: It Ain't All About the Cookin." She shared recipes that represent pivotal times in her life on "Good Morning America."

Mississippi Mud Cake is serious comfort food, my friends. You can sink into that deep, chocolate-y mud, and those sweet and mushy marshmallows, and feel safe. I could eat a whole cake when I was hidin' under my bed.

For Cake:

For Icing:

1. Preheat the oven to 350? F. Grease and flour a 13" x 9" baking pan.

2. Combine the sugar, salt, and flour in a large mixing bowl. Bring butter, oil, cocoa, and ¼ cup water to a boil in a saucepan. Add to the flour mixture.

3. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

4. While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.