1 c. butter (2 sticks)
1/4 c. cocoa
1 c. water
1/2 c. buttermilk
2 eggs, well beaten
2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. vanilla

In medium saucepan combine butter, cocoa, water, buttermilk and eggs. Stir over low heat until mixture bubbles. In large bowl mix together sugar, flour and baking soda. Stir hot mixture into dry ingredients and beat until smooth. Stir in vanilla.

Spread mixture evenly in preheated oven 25 minutes or until puffed or firm to the touch in the center.

TOPPING:

1 1/2 c. creamy peanut butter
1 1/2 tbsp. peanut oil

In small bowl mix peanut butter and oil until smooth. Cool cake in pan. Spread topping evenly over cooled cake.

FROSTING:

1/2 c. butter
1/4 c. cocoa
6 tbsp. buttermilk
1 lb. powdered sugar
1 tsp. vanilla

In small saucepan heat butter, cocoa and buttermilk until bubbly. Place sugar in large bowl. Beat in hot mixture until smooth. Stir in vanilla. Spread evenly over peanut butter topping. Cut into squares. Can be frozen.