3 sticks butter
1/2 c. cocoa
1 c. water
1/2 c. plus 6 tbsp. buttermilk
2 eggs, beaten
2 c. sugar
2 c. plain flour
1 tsp. baking soda
2 tsp. vanilla
1 box powdered sugar
1 c. crunch peanut butter
1 tbsp. vegetable oil

Heat to boiling 2 sticks butter, 1/4 cup cocoa, water, 1/2 cup buttermilk. Add eggs and mix well. Mix granulated sugar, flour, soda and 1 teaspoon vanilla. Pour cocoa mixture over flour mixture and blend well. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Cool completely.

FROSTING:

1 stick butter
1/4 c. cocoa
6 tbsp. buttermilk
1 box powdered sugar
1 tsp. vanilla
Pecans

Bring to a boil butter, cocoa and buttermilk. Add powdered sugar and vanilla. Beat until smooth. Spread over cake. Sprinkle pecans over top.